Prep 5 mins
Cook 5 mins
Taken from a fitness site
- 1⁄2 cup low fat cottage cheese
- 1⁄3 cup uncooked oatmeal
- 4 -6 egg whites
- vanilla or sugar substitute or cinnamon
- Mix together the cottage cheese, oatmeal and egg whites in a blender.
- When done add whichever extras you would like be it fruit, vanilla, sugar substitutes, cinnamon, etc.
- Spray skillet with calorie-free butter flavored cooking spray and spoon some of the batter onto a hot skillet and cook like pancakes.
- You can also use an omelet pan for it as well.
My husband and I absolutely LOVE these! We used lower sugar maple and brown sugar quaker oatmeal, 1/2 tablespoon of vanilla and 2 teaspoons of cinnamon sugar plus 8 packets of sugar substitute.
Good, healthy, and easy! I've made these many times. I usually quadruple the recipe because I like to have leftovers to freeze. These make a wonderful on-the-go breakfast for kids, too. When I make them for the kids, I like to add some vanilla extract, Splenda, and sprinkle with a few semi-sweet chocolate chips while they are cooking. They remind me of a chocolate chip cookie when done this way--but MUCH better for you! Might make a good cookie substitute for dieters. This pancake recipe has always held together very well for me. Instead of using only egg whites, I always use half the number of whole eggs. Just make sure you have the heat turned up high enough when you cook them, and they should flip over very easily. I have made several versions of these pancakes, including a blueberry version by blending in a few berries and Splenda with the mix. A versatile and delicious recipe!
Yummmm! I have made lowfat/lowcarb healthy pancakes before & thought they were just awful but was willing to try one more time and boy am I glad I did. These are awesome! I am a pancake lover & am always trying to find lower fat version of my favorites. I found a new favorite in this one. Thanks!!!