Oatmeal Pancakes
This is one of my favorite recipes. Most of my clients at this point make them and love them. Not only are they delicious and easy to make, but they are a great snack when you want something sweet, but are trying to avoid something not healthy or fattening. I always tell people they’re perfect in place of a cookie or something you would mindlessly grab when you just feel like a snack.
I also eat them as a mid morning snack, often with a little sugar free jam and a ½ cup of cottage cheese. Yummy! They’re a great solution when you want something quick and healthy.
The recipe below calls for 2 cups of oatmeal, which will make approximately 30 small pancakes. If you’re trying this for the first time, you may want to cut the recipe in half and see how they come out. The greatest benefit of these pancakes is you can keep them in the refrigerator for close to a week. I make the batch, let them cool and then put them in a Ziploc bag in the refrigerator so they are always readily available for me to eat. I heat them up or even eat them cold when I’m on the run. Give them a try—You will not be disappointed.
Recipe:
· 2 cups of dry oatmeal (I prefer Irish quick cooking, but you can use Quaker as well). Just don’t use flavored or packages. Use the real original oatmeal.
· 4 cups of water
· 2-4 stevia (depending on how sweet you like it). Can also use splenda, equal, etc. I just recommend Stevia, because it’s better for you.
· Cook in the microwave approximately 5 mins. Depending on your microwave. Cook it until it is the consistency of oatmeal if you were going to eat it.
· After it is cooked, add approximately ½ - ¾ cup of egg whites. I buy the pasteurized carton of egg whites. Much easier to measure out.
· Add them while mixing. You want to add enough so the consistency is like pancake batter in that it is not too mealy, but also not too watery. Play around with it.
· Add Vanilla Extract
· Add cinnamon
· Dried cranberries (my preference), raisins, blueberries, etc. You can add anything you like.
· Cook on a skillet as if you were cooking pancakes
· Put them on a plate and let them cool completely before putting them in the refrigerator.
· Once cooled, put them in a Ziploc bag and stick them in the refrigerator.
· VOILA!!! The perfect snack.
One serving = 4 pancakes (approximately due to imperfect size of pancakes)
Calories 100 (25 each pancake)
Fat 1.3 grams
Carbs 14 grams
Protein 4.8 grams
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