Proof is in the Pancake

September 1, 2011 § 2 Comments

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The other day I came across this amazing pancake recipe on Young Married Chic and I had to share it with you all. I’m always game to try a new breakfast recipe and this one sounded to good to be true…so I put it to the test. The results, Ah-Ma-Zing! Not only is this recipe is easy, it’s healthy and gluten free. I love that there are different options for toppings and add-ins and the oats and egg whites make the texture light as well as sustainable. This is a breakfast home run. Here is the recipe. Give it a try, I promise you won’t be disappointed.

Power Pancakes

1/2 c oats, instant of any kind work the best
1 tsp cinnamon
Sweetener of some kind (I use stevia, just sweeten to taste)
1/4 c water
1/2 tsp vanilla

1/2 c egg whites (I use the carton kind to make it easier)

1. Mix together 1/2 c oats, cinnamon, sweetener in a small bowl.
2. Add in 1/4 cup of water and vanilla, you really just need to barely cover the oats
3. Microwave for 20 seconds (this will create a paste of sorts)
4. Stir in Egg Whites, mixture will be clumpy at first and then very liquid
5. Microwave for 30 seconds, stir, microwave again for 15 seconds (being careful not to cook the egg whites)- this process just makes the “batter” less liquid
6. Using nonstick cooking spray on a pan, cook batter as you would a normal pancake
**I typically make two large pancakes with this, or 5 small ones
7. Enjoy!

Topping/Filling Ideas:

*Mash strawberries or blueberries and add into batter right before cooking
*Add pumpkin and pumpkin pie spices to the batter
*Add 1/2 mashed banana to the batter- will taste like banana bread!
*Add nutmeg or ginger to the batter
*Top with 1 tbsp peanut butter (um, of course)
*Use honey, maple syrup, or jam on top
*My latest favorite- mash strawberries and add it to the batter, then top with goat cheese. Kind of a sweet and savory version

Nutritional Stats for entire recipe (plain pancake): 210 calories, 16g protein, 26g carbs


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