I realized I have a bit of a shortage of breakfast recipes posted, so here’s two in a row! These are a great make-ahead recipe, so you can make a bunch and keep them on a plate in the refrigerator, covered in plastic wrap. They have some sweetness on their own, so they don’t really need syrup – and make a perfect standalone snack, anytime!
- 1 cup plain oatmeal (old fashioned or quick oats, not instant)
- 1 cup egg whites (6 whites) or egg substitute
- ½ cup 1% cottage cheese
- ½ teaspoon cinnamon
- 1 packet zero-calorie sweetener (such as Splenda, Truvia, or Equal) or 2 teaspoons sugar
- ½ tablespoon baking powder
- ½ sweet apple (such as Golden Delicious), chopped (½ cup)
- Cooking oil spray
- In a blender, combine oatmeal, egg whites, cottage cheese, cinnamon and sweetener; process until smooth. Add baking powder and process briefly, just enough to mix it in.
- Stir in chopped apple by hand.
- Coat a medium nonstick skillet with cooking oil spray and heat over low flame. Pour ½ cup pancake batter into pan. When pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
- Transfer cooked pancake to a plate, and repeat process with remaining batter to make 4 pancakes. Serve with sugar-free syrup or a dusting of cinnamon and Splenda.
Makes 2 servings
Per serving: 268 calories, 3 g total fat, 1 g saturated fat, 1 mg cholesterol, 40 g total carbohydrate, 6 g dietary fiber, 22 g protein, 677 mg sodium.
Note: I’ve entered this recipe in the Foodbuzz Top 9 competition. If you like the recipe, I’d greatly appreciate your vote. If you have one moment, please stop by and click “buzz it” in the upper right hand corner. Thank you very much for supporting me! – Georgie