Low-Fat Oatmeal Protein Pancakes
Ingredients
1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping
Splenda (I use Stevia) to taste
Directions
1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water - if it sizzles, its hot enough)
3. When pancake bubbles, flip and cook the other side.
4. Top with frozen, organic strawberries, warmed and sliced, and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or a sliced banana. Sweeten with Splenda (I use Stevia) as needed.
| Nutrition Facts | |
| Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries) | |
| Amount Per Serving | |
| Calories: 254.5 | Vitamin A 0.9 % |
| Total Fat: 3.3 g | Vitamin B-12 5.9 % |
| Saturated Fat: 0.8 g | Vitamin B-6 5.0 % |
| Polyunsaturated Fat: 1.0 g | Vitamin C 37.9 % |
| Monounsaturated Fat: 1.0 g | Vitamin D 0.0 % |
| Cholesterol: 2.3 mg | Vitamin E 2.4 % |
| Sodium: 280.0 mg | Calcium 9.1 % |
| Potassium: 297.8 mg | Copper 14.4 % |
| Total Carbohydrate: 33.8 g | Folate 9.5 % |
| Dietary Fiber: 5.3 g | Iron 13.2 % |
| Sugars: 2.5 g | Magnesium 19.5 % |
| Protein: 21.3 g | Manganese 104.0 % |
| Niacin 3.5 % | |
| Pantothenic Acid 7.1 % | |
| Phosphorus 29.7 % | |
| Riboflavin 9.9 % | |
| Selenium 7.8 % | |
| Thiamin 21.4 % | |
| Zinc 12.2 % | |
* found at answer fitness and to see the original recipe, visit liz fitness.
