Clean and Simple Oat Pancakes
Start your day off with a warm mug of coffee and a nutritious stack of pancakes and everything is just right with the world. These clean and simple oat pancakes pack a major protein punch without any added protein powders or other additives. They’re light, gluten-free, low-calorie and easy peasy to whip up. Just mix all of the ingredients in your blender and pour onto the griddle- perfect for those super busy mornings!
There is something so cozy about oats that can’t be matched and these actually have the flavor of French toast… must be the cinnamon. And French toast might just be cozier than oats. Thoughts? Oh, and pancakes drizzled with maple syrup and topped with tart raspberries- pretty darn cozy, if you ask me!
I really didn’t think anything could keep me satisfied like a bowl of oatmeal; that is, until I gave these oat pancakes a try. I had three of them with a little syrup, a tablespoon of Snickerdoodle Almond Butter, 1/2 of a banana (diced) and a few raspberries for breakfast yesterday. No mid-morning hangry issues for me. Thanks goodness… I absolutely hate being hangry at 9:30, when lunch is nowhere in site.
Now, you ask- “How can you possibly get these beautiful light, flavorful pancakes from oats, cottage cheese and egg whites?” It totally works, though. If I didn’t know how these were made; I would so guess that they were created with whole wheat pastry flour. The best part of the recipe is, you can combine all of the ingredients in your blender and then pour them straight onto the skillet or griddle. I love quick, easy and less mess meals, especially in the morning.
These are definitely a new staple in my household. In fact, this weekend, I made two batches. I’m storing my pancakes in a large baggie in the fridge and each morning this week, I plan to grab 3 pancakes, add my toppings and then heat everything up for about one and half minutes in the microwave. Just one more thing that I can do to make my mornings less hectic.
- 6 egg whites or 3/4 cup liquid egg whites
- 1 cup rolled oats gluten-free, if desired
- 1 cup cottage cheese
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1-2 stevia packets or another sweetener optional (1-2 teaspoons honey, maple syrup, sugar would all work), if topping with maple syrup, you may want to just leave the sweetener out
- In a blender, combine all ingredients until smooth. Heat a griddle or large non-stick skillet over medium heat. Spray with a non-stick, all-natural cooking spray. Pour about 1/4-1/2 cup of batter onto griddle. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batches.
Slightly adapted from The Biggest Loser pancakes.
If this recipe makes 2 servings for you, nutritional info is:
Amount Per Serving
Calories295.0 Total Fat5.5 g Saturated Fat1.5 g Polyunsaturated Fat1.0 g Monounsaturated Fat1.0 g Cholesterol15.0 mg Sodium142.5 mg Potassium525.0 mg Total Carbohydrate32.5 g Dietary Fiber4.0 g Sugars4.0 g Protein27.0 g
If this recipe makes 3 servings for you, nutritional info is:
Amount Per Serving
Calories196.7 Total Fat3.7 g Saturated Fat1.0 g Polyunsaturated Fat0.7 g Monounsaturated Fat0.7 g Cholesterol10.0 mg Sodium95.0 mg Potassium350.0 mg Total Carbohydrate21.7 g Dietary Fiber2.7 g Sugars2.7 g Protein18.0 g
Something to think about….
What breakfast do you think of, when you think cozy?
Have you ever tried making pancakes with any unusual foods, like cottage cheese?
What breakfast foods keep you satisfied best?