Monday, March 22, 2010


GOOD MORNING!!! Here is a recipe I found for protein pancakes made with oats and oat flour. To make oat flour, simply grind oats in a blender or food processor until it becomes a flour-like consistency. I'm going to try these too today... let me know what you think!

I WILL be spreading a tablespoon of my flax-fortified peanut butter on mine ;-)


1 cup fat free milk (or water)*
3/4 cup oatmeal (uncooked, quick or regular oats)
3/4 cup oatmeal flour
1 tsp baking powder (optional)
1/4 tsp salt (optional)
4 large egg whites
1/2 tsp cinnamon, ground

Try these modifications:

Blueberry pancakes: Add ¼ c blueberries (fresh or thawed) to recipe and omit cinnamon
Oat-Nut pancakes: Add 1 ½ tbsp diced pecans, walnuts, or almonds to recipe.
Whole Grain pancakes: Replace quick oats with hot multigrain cereal. Prepare as directed.
High protein pancakes: Add 1-2 scoops vanilla protein to batter, increase water.

Heat milk (or water) until hot, stir in oats and set aside. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients together and stir in oatmeal/milk mixture. Fold in egg whites until mixture is well blended. . Spray pan with nonstick spray and cook pancakes until browned on both sides.

*Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter

Nutritional Information for 5 Pancakes:
Per Serving: Calories- 313 Carbs- 48.8g Protein- 19.5g Fat- 4.5g Fiber- 6.3g

No comments: