I love pancakes, I really do. However, for breakfast, I’m usually an egg person. I feel like the protein from the eggs keeps me going longer. But there are those days when eggs won’t do and something sweet is the only option that will satisfy.
Having a pancake recipe available that is healthy is also a must. I can’t always eat pancakes that are over the top. I like to make these and freeze them, pulling them out a couple at a time. They are truly low-cal, which allows for a dousing of butter and syrup if the urge hits.
The kids will eat them too and won’t be the wiser to the healthy food they are taking in…sometimes it’s better that way. This is a great post-workout breakfast as well.
Inspired by Biggest Loser Recipes
Makes 9 pancakes
6 egg whites
1 cup rolled oats, dry
1 cup 4% small curd cottage cheese
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup fresh blueberries
Add egg whites, rolled oats, cottage cheese, sugar, cinnamon and vanilla to a food processor or a blender. Blend until smooth scraping, down the bowl at least once. Heat a griddle or skillet over med-low heat and spray with non-stick cooking spray. For each pancake, pour a 1/4 cup of batter onto the griddle. Drop 8-10 blueberries on each pancake as they begin to cook. Flip pancakes when they start to bubble. Cook until golden brown.
Dust with confectioners’ sugar or drizzle with syrup if desired.
Approx per pancake: Calories 81; Carbs 10 g; Fat 2 g; Sat Fat 1 g; Protein 7 g; Fiber 1 g; Sodium 130 mg; Cholesterol 6 mg; Vitamin A 1%; Vitamin C 3%; Iron 3%, Calcium 3%
The perfect way to get your day started!
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