Biggie973
11-02-2010, 07:51 AM
Ingredients:
1 cup fat-free milk (or water)
3/4 cup oatmeal (uncooked quick oats)
3/4 cup oatmeal flour*
1 scoop low-carb vanilla whey protein
1 tsp. baking powder (optional)
1/4 tsp. salt (optional)
4 large egg whites
1/2 tsp. cinnamon ground
*To make oatmeal flour, whir dry quick oats in a regular blender
Directions:
Reserve the 3/4 cup quick oats in a small bowl. Mix all remaining dry ingredients together & set aside. Using a hand mixer, beat egg whites into a thick foam (about 2 minutes) & set aside. Heat milk (or water) & pour into a medium-sized bowl. Quickly stir in quick oats. Mixture will be the consistency of thin oatmeal. Stir remaining dry ingredients into quick oats/hot milk (or water) mixture. Fold egg white foam into oatmeal mixture; blend well. Batter will be thicker than regular pancake batter. Spray a skillet with nonstick cooking spray & cook pancakes until browned on both sides. Serve with sugar-free pancake syrup.
Nutrition Facts: 4 pancakes; recipe makes 8
373 calories, 33 g protein, 50 g carbs, 6 g fat.
Side Note: Double up the recipe & freeze some of it for later.
1 cup fat-free milk (or water)
3/4 cup oatmeal (uncooked quick oats)
3/4 cup oatmeal flour*
1 scoop low-carb vanilla whey protein
1 tsp. baking powder (optional)
1/4 tsp. salt (optional)
4 large egg whites
1/2 tsp. cinnamon ground
*To make oatmeal flour, whir dry quick oats in a regular blender
Directions:
Reserve the 3/4 cup quick oats in a small bowl. Mix all remaining dry ingredients together & set aside. Using a hand mixer, beat egg whites into a thick foam (about 2 minutes) & set aside. Heat milk (or water) & pour into a medium-sized bowl. Quickly stir in quick oats. Mixture will be the consistency of thin oatmeal. Stir remaining dry ingredients into quick oats/hot milk (or water) mixture. Fold egg white foam into oatmeal mixture; blend well. Batter will be thicker than regular pancake batter. Spray a skillet with nonstick cooking spray & cook pancakes until browned on both sides. Serve with sugar-free pancake syrup.
Nutrition Facts: 4 pancakes; recipe makes 8
373 calories, 33 g protein, 50 g carbs, 6 g fat.
Side Note: Double up the recipe & freeze some of it for later.