Faux Pancakes

Confession #1: I watch the Real Housewives franchise and (perhaps even more embarrassing) Watch What Happens Live with Andy Cohen (except he is the best).  


Confession #2: I love Jill Zarin and Bethenny Frankel equally.


Confession #3: I bought two of Bethenny Frankel's books (Naturally Thin and The Skinnygirl Dish).  And when I found this recipe in Naturally Thin, I felt completely validated in my love for her.

I LOVE breakfast food, and I have a terrible sweet tooth.  But I also try to steer clear of pancakes because of the inevitable sugar crash that follows later in the day.  This recipe provides the best of both worlds.  It's a fantastic protein-rich breakfast for when you are craving something sweet.  Adding the sugar to the egg mixture helps it crisp up, and the vanilla extract gives a nice flavorful touch.  Normally I try to actually keep it in the shape of a pancake, but on this particular morning I messed up on the flip (whoops!).  Oh well, I'm learning.  And it tastes just the same!

Faux Pancakes
Makes 1 serving


2 egg whites
1 egg
¼ tsp vanilla extract
1 tsp raw sugar
½ cup fresh strawberries
1 ½ Tbsp maple syrup

1. Heat a nonstick pan over medium-high heat; spray with cooking spray.
2. In a bowl, mix egg whites, egg, vanilla extract, and sugar.  Pour the egg mixture into the pan and stir lightly.
3. When the egg mixture is firm on one side, carefully flip it over.  Sometimes it helps to run a spatula around the edge to loosen it up first.
4. Once the egg mixture is fully cooked and fluffy, carefully move it to a plate.  Top with fresh fruit and maple syrup.