Saturday, September 30, 2006

I am a failure.....but I have pancakes!

I've been following Shauna's efforts at re-learning to swim over on her blog, The Amazing Adventures of DietGirl. And that got me thinking about my pathetic (lack of) skills in that area. I actually got my Herald Learn to Swim Certificate when I was 9 years old...swam a whole 25 metres, if I recall correctly. And that was it - I never got any further than that, and although I spent a lot of time mucking around in pools in my youth, I didn't really do a lot of actual swimming.

So then I realised that I'm a complete failure as a true-blue, dinky-di Aussie. Here's the evidence:

  • I'm a really crap swimmer
  • I can't surf (don't live near the beach, but I'm sure that's no excuse)
  • I don't like beer. Any kind.
  • I have no interest in football (see below)
  • And I'd rather eat almost anything than a lamington. Actually, pavlova doesn't really do it for me, either.

Hmm, perhaps I'm not a total embarrassment to the nation. After all, I do like horse racing, Tim Tams, barbecues, the beach and I am seriously addicted to Vegemite.

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I got home from training a client this morning, starving as usual, and realised that I was out of quark. Damn! I was planning to have my favourite quark/yoghurt/berries/almonds combo as my morning snack. So instead I came up with this:

Banana protein pancakes:

  • 1/2 cup rolled oats
  • 2 tbs oat bran
  • 1/3 cup rice flour
  • 1 tsp baking powder
  • 1 tbs Xylitol
  • 1 scoop vanilla whey protein
  • 1 egg
  • 2 egg whites
  • 1/2 a cup of plain yoghurt...or thereabouts, I didn't actually measure it
  • 1 banana

Give the oats a whirl in the blender for a few seconds then mix all the dry ingredients together. Blend egg, egg whites and yoghurt, add to the oat mixture and beat till combined. Chop the banana and mix it through the batter. Cook in a non-stick frypan (spray with cooking spray first) until browned on one side, flip and cook the other side.

And I served them up with a couple of sliced strawberries, a big glob of thick plain yoghurt (thanks Sara, for getting me hooked on yoghurt on everything!) and some sugar free syrup. Yum, yum, yum!!

By the way, I use rice flour because wheat and I are no longer friends. :-( You can substitute ordinary self-raising flour (leave out the baking powder) or wholemeal SR flour, if you prefer.

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