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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!!!
* 6 Tbs. rolled oats-which is give or take 1/3 cup (put into a blender to make a powder) Then add~ * 2 large egg whites (or one whole egg) * 1/4 cup low fat cottage cheese (I used 1/4 cup flavored yogurt instead) * 1/4 tsp vanilla * 1 tsp peanut butter or almond butter This was really good! I used 1 tablespoon of jam for my topping. They kind of fell apart when I flipped them over, but you have to cut them into pieces to eat them anyway, right?? :)