Does this mean you have to suffer through pancake cravings on Sunday morning? Of course not! The pancake recipe below is delicious and also completely devoid of white flour. You'll also find it is actually cheaper to make because it can be made from ingredients you've already got in your cupboards. The oats in this recipe provide an extended source of energy and a special taste that comes only with the small effort of cooking from scratch.
1 cup fat free milk (or water)
3/4 cup oatmeal
3/4 cup Oat Flour
1 tsp baking powder (optional)
1/4 tsp salt (optional)
4 large whites
1 tsp cinnamon, ground
Try these modifications:
Blueberry pancakes: Add 1/4 c blueberries (fresh or thawed) to recipe and omit cinnamon.
Oat-Nut pancakes: Add 1 1/2 tbsp diced pecans, walnuts, or almonds to recipe.
Whole Grain pancakes: Replace quick oats with hot multigrain cereal. Prepare as directed.
- 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 and oil (if used).
- Fold in egg whites until mixture is well blended.
- Spray pan with nonstick spray and cook pancakes until browned on both sides.
Notes: Beating the egg whites into a stiff foam is what makes these pancakes so fluffy. If you do not have a hand mixer or blender, just whisk the whites as best you can by hand. Room temperature egg whites produce the best results. Let your eggs steep in hot tap water for a few minutes to bring them to room temperature quicker.
Stella's Kitchen Tip: Double Do It! When preparing good food like these oatmeal pancakes from scratch, it's a smart idea to double the recipe and freeze the extra portions in individual portions. This saves money and time and also ensures you get optimum nutrition even when you're on the go.
For more great recipes, check out my book:
Creative Cooking for Fun, Flavor, and a Lean, Strong Body.
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