Decadent behavior

Ah, the overindulgence of the holidays. I've eaten it all, from multiple batches of Swedish meatballs and sausage and mac and cheese to warm buttered lefse, from gooey twice baked potatoes to tins and bins of Chex party mix and chocolate covered whatever. I've gulped down oysters and sucked up french fries dipped in  hollandiase and concocted cheesy Christmas enchiladas. I drank in all of the goodness that is glögg and peppermint mochas and Fake Norwegians. 

And it isn't over yet! Champagne is chilling and I've decided on Mushroom and Burrata Lasagnette for New Year's Eve. Following NYE I'll be diving head first into a vat of potatoes and cream for our annual lefse party this coming weekend. 

What does all of this decadent uncontrolled gobbling mean? Well, I'm as bloated as a 25 pound cat. Time to work some healthier fare into my kitchen. A healthy day begins with a good filling breakfast that doesn't break the calorie and carb bank. These pancakes are quick, easy, portable, and keep me satisfied until it's lunchtime and I reach for the gallon drum of tri-flavored popcorn ... er I mean delicious dish of kale salad.

I have some Bliss Muesili in the freezer from a Fig to Fork delivery that I use for these cakes. I like the complex flavors and texture that the seeds and dried fruit add. If you've got oatmeal, use that. 

Muesili and Yogurt Pancakes
Makes 8 small cake, about 2 servings

1/2 cup each muesili and full-fat unsweetened Greek yogurt
1 egg
2 tablespoons PB2 powdered peanut butter 
1 tablespoon maple syrup (optional)

Combine all ingredients in a blender or food processor. 

Lightly coat skillet with non-stick spray (or butter, because... butter. Rome wasn't built in a day.) and work in batches to cook heaping tablespoon-sized cakes over medium heat. 

Note that unlike regular pancakes these will not bubble. You will need to check and flip cake when the bottom surface is lightly browned.