Recipe by Lightlove
Another great, low fat recipe from hungry-girl.
Top Review by LUVMY2BOYS
This is a wonderful, yummy recipe! I made it two ways & both turned out well. Both times I omitted blueberries & used bananas as a topping. The first time, I used 1/3 cup oatmeal flour, 1/4 cup Eggbeaters, 2 tbsp fat free cottage cheese-replaced the water with unsweetened applesauce water & no extra flour & no milk. I added a huge amt of cinnamon cuz I just love it! A great, hearty, thick pancake with a slight apple-ish flavor. The second time I followed the recipe more closely-except I still used 2 tbsp cottage cheese & no milk, Eggbeaters & no blueberries. Also, used oatmeal flour for the flour part. The rolled oats were nice & yummy-a bit thinner of a pancake but the cinnamon flavor was wonderful with the oats. I highly recommend this great recipe!! Thank you for sharing it.
- 1⁄3 cup old-fashioned oatmeal
- 1⁄4 cup blueberries
- 3 tablespoons egg whites
- 1 tablespoon nonfat milk
- 1 tablespoon fat-free cottage cheese
- 1 tablespoon flour
- 2 tablespoons water
- 1 pinch salt
Directions See How It's Made
- Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries.
- In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.