During a recent visit with a friend I was first exposed to an “oatmeal pancake”. I recreated a similar recipe that I hope all enjoy!
I grew up eating pancakes and still love treating myself to them every once in a while. Oatmeal pancakes seemed to be the best of both worlds to me – they incorporate lower calorie foods that promote satiety, while still allowing for a bit of sweetness (sugar-free syrup). The main ingredients in the recipe are eggs (and egg whites) and oatmeal. While several studies have concluded that protein should be included in every meal due to the ability to keep you full for a longer period of time, the eggs in this recipe provide that great source of protein. Additionally the oatmeal can provide longer satiety, due to the high fiber content.
Oatmeal pancakes are an excellent breakfast choice for all ages. In particular, this recipe can be offered to children as a much healthier alternative to the standard pancake. The simpleness of the recipe allows for children to help in preparation or possibly make the recipe themselves.
Top the pancakes with your favorite fruit or a low calorie (sugar-free) syrup!
Ingredients: (for one pancake)
1/2 cup plain oatmeal (uncooked)
1 whole egg + 1 egg white
1 packet Splenda
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
Non-stick cooking spray
1. Spray a medium sized skillet with non-stick cooking spray; heat stove to medium heat
2. Mix together all ingredients.
3. Pour batter into heated skillet; cook pancake for 3-5 minutes or until browned
4. After one side is browned flip and cook for additional 2-3 minutes.
5. Top with your favorite fruit or sugar-free syrup (1 tablespoon).