If you are sick of eating plain old oats and egg whites for breakfast, this will surely brighten your day. Nothing will make you feel less like you're on a diet than having fluffy, syrupy pancakes for breakfast! I make a large batch of the pancake mix and store it in a big ziploc bag, so I don't have to put together all the ingredients each time I want to make these. Easy peasy ;)
Servings 10 (1 serving= rounded 1/2 C)
Dry Ingredients
5 C rolled oats that have been blended into flour (I just use Quaker Oats)
3 tsp baking powder
1 tsp salt
1 cup Stevia, Xylitol, or Splenda (you can experiment with this and add more or less sweetener)
Preparation:
Add wet ingredients one serving at a time to a rounded ½ C of dry mix:
2-3 egg whites (I use liquid egg whites (4 Tbsp)--they are runnier and require me to use less water, which makes the consistency more "batter-like", and the pancakes come out fluffier :))
1 capful of almond extract or any extract of choice (optional)
Add water to desired consistency (a few Tbsp-- Add one by one until you achieve a batter consistency that isn't too runny or too chunky. It should pour into your pan, but if it spreads to cover your entire skillet, your pancakes will be more like crepes.)
Stir dry and wet ingredients together well. Pour ½ of batter into a medium size skillet that has been heated to medium, and cook until batter bubbles all over then flip and cook other side. Repeat with the remainder of the batter. Top with spray butter, calorie free Walden Farms pancake syrup, cinnamon and truvia, and/or whatever other topping you prefer. You can add strawberries, bananas, blueberries, etc. to the batter while cooking or just sprinkle on top when you are done cooking them.
Cals/serving: 233
Fat 3.1 grams
Carbs 26.7
Protein 23.6
Yum!!
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