When it comes to food in America, bigger is better. It’s amazing how many restaurants in the United States are famous for having enormous food portions. The Stepping Stone Cafe is one such restaurant. They serve up “mancakes”, which are larger-than-your-plate pancakes and if you finish a stack your name gets added to the wall of shame. I watched the Man vs. Food segment on this cafe 3 times in one day and that night I dreamt of pancakes. The following morning all I could think about was pancakes, big ones. I made myself what I call a platecake (a reasonable plate-sized pancake) and have been making them ever since. There is something so satisfying and comforting about a huge pancake, regular-sized pancakes no longer suffice. These platecakes are not only huge but they’re healthy too and you’d never know it.
1 cup rolled oats
1 cup nonfat cottage cheese w/ salt
3/4 cup egg substitute (or 3 eggs)
2 bananas, divided
1/4 cup mini dark-chocolate chips
1/4 cup finely chopped walnuts
1. Blend the cottage cheese, oats, eggs and 1 banana until smooth. Slice the remaining banana into 1/4″ thick slices. Preheat a skillet over medium heat, spray with cooking spray and pour in 1/4 of the batter (~3/4 cup). Sprinkle 1T walnuts and 1T chocolate chips onto the platecake and press 6 banana slices into the platecake.
2. Cook for 2-3 minutes or until the top begins to set and the bottom is browned. Using a large spatula (or 2) flip the platecake over and cook for an additional minute or two, until the bottom is browned. Flip over onto a plate, spread with peanut butter and drizzle with syrup. Reach heaven. The batter stays good in the refrigerator for up to 7 days and for at least 1 month in the freezer. Use milk (any kind) to thin the batter out, as needed.
|Serving Size 1 platecake (batter only)
Servings per Batch 4
|Amount Per Serving
|Total Fat 1.5g
|Total Carbohydrate 23.5g
|Dietary Fiber 2.75g