Working for a sports team means I usually work at night, when I don't get as many opportunities to cook for my family. When I do, I stick to old standbys like Baked Chicken. For dinner, I'm either scrounging leftovers, preparing some overly processed food from the freezer, or making something simple.
But simple doesn't always mean not creative. Someone recently posted her recipe for Nut Butter pancakes in a healthy living chat room. It couldn't have been more simple – a tablespoon of any nut or seed butter, one egg, and an eighth of a teaspoon of baking powder. A simple, egg-based pancake. It was the perfect meal for me – easy enough that I could whip it up when I get home at 11:30pm or after a workout when I'm exhausted and need food fast. Of course, being me, I played with the recipe. I got lazy and started cooking it in the microwave, like I might scramble my eggs. And with the Shine Supper Club doing egg dishes this month, I saw a perfect opportunity to share my even-easier – and in my opinion, tastier – version.
Microwave Peanut Butter Egg Pancake
(My apologies, as I forget which of my friends posted the recipe its adapted from!)
For each pancake, you will need:
1 large egg
1 tablespoon creamy peanut butter
1/8 teaspoon baking powder
1 teaspoon honey
1/4 teaspoon cinnamon
Topping of choice (in this case, spreadable honey, but maple syrup, bananas, yogurt, and applesauce would all also be tasty ideas).
In a small bowl, whip egg with honey, baking powder and cinnamon until well combined. Add peanut butter and mix well.
Spray a dinner-sized plate with cooking spray. Pour batter onto plate. Microwave for about 1 minute, until it appears just moist.
[Blogger's note: I do apologize for my photography. The reason I don't do too many step by step photos is that you are typically seeing pictures minutes after the food is made and often minutes before I am about to devour it. This is especially true with lunch meals, like this or my Mocha Oatmeal. I love to cook and eat and it's tough when things get between the two!]
Of course, this can be done in a skillet (the original was). You can sub any nut or seed butter you wish. Or whatever sweetener you wish. That's why I love recipes like this: They're easy to tweak and make your own, or so you don't get bored with the “same ole, same ole.”
It's also perfect for many other occasions. Family doesn't all get up at once? It only takes a few minutes to whip up a single serving as they come down for breakfast. Since it's only one serving, it's also good for single cooks like me. Or perhaps for modifying it for an individual family member's tastes. It's quick, it's high-protein, reasonably healthy, and delicious.
Now what's next? Perhaps an Asian Savory Egg Pancake? Fluffernutter?
With me, one never knows...