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Great recipe for South Beach, but these pancakes tend to be very dense. I amended the recipe for light, fluffy pancakes which won't leave you missing the 'real' pancake experience. Here's how: Mix everything BUT 3 eggs white in a small food processor. (Can use a blender, but the mix is too thick and doesn't blend well. If you use a blender, add about 1/4 cup 1% or skim milk to loosen it.) Add a packet of Splenda to sweeten the mix. Put the oatmeal mixture into a mixing bowl. Beat the remaining 3 egg whites to soft peaks, add a packet of Splenda, then beat just until the whites firm up to hard peaks. Take 1/4 to 1/3 of the beaten whites and mix it into the oatmeal mixture to loosen it. (Adding it all will deflate the whites.) Then gently fold in the remaining beaten egg whites. Cook as usual, and you have delicious, light, airy pancakes without the carbs! For a 'syrup', I put fresh or frozen fruit (Phase 2-friendly) into a small saucepan over medium-low heat. Sprinkle on one packet of Splenda and heat so it releases juices, usually mashing the fruit a bit to extract more. Heat until the juices thicken and keep warm until pancakes are done. For an added touch of richness, I'll add a small dollop of butter to melt into the fruit at the end. And it's easy to play with this 'syrup'. With blueberries, add some grated lemon peel. With peaches, add a little orange peel. Have fun with different flavors and enjoy some good-for-you, 'decadent' pancakes!
I totally dig this pancake! It keeps me full until lunchtime, which is really important for me. I definitely recommend starting out with the original recipe, and then tweaking it to your liking. My latest variation on this is: 1/2 cup of egg beaters, 1/4 cup low fat cottage cheese, 1/2 cup old-fashioned oatmeal, 2 tsp. vanilla extract, 1 tsp. maple flavoring, 1 tsp of cinnamon, and 2 tsp. of splenda, and a handful of blueberries tossed in.
I love, love, love these pancakes. I have them once or twice a week. I use 2T of Mrs. Butterworth Lite syrup and they are just as good as hubbies real pancakes....maybe even better since he eats those frozen ones from Walmart.
We were so excited not to have to eat eggs for another breakfast. First I ground the oats up to a flour consistency, added 1/4 tsp baking powder and 1/2 tsp baking soda, 1/4 tsp salt and used 4 whole eggs (instead of egg whites) I had ricotta left over, so put that in instead of cottage cheese.....It was a welcome change for breakfast and very filling. I made them into smaller pancakes and we have enough for another breakfast for the 2 of us.
Love these pancakes, but with sugar free syrup and fresh fruit on top! Definitely feel like I'm cheating, but I'm not!!
I added some oat flour to thinken it to be more like pancake batter and 1/4 Bakeing powder.
We made these the other weekend for our family of all ages even up to 92! They were a HUGE hit! We served them with Fage Greek Yogurt, fresh fruit and Agave syrup. To the recipe we added Stevia for sweetness and no nutmeg but next time I will put it in the recipe. Enjoy...YUM!
Holy. Moly. I was really depressed because I'm on Weight Watchers right now and wanted pancakes. Regular pancakes aren't very point conducive, so I was super happy to find this recipe. I made it, using firm tofu. I didn't have nutmeg, so I used a little bit of extra cinnamon. They're absolutely delicious! I topped it with Smuckers Low Sugar marmalade, and it made a fantastic, low point breakfast (only 4 points). They were super filling, too. THanks for posting the recipe! Next time I'm going to try it with the cottage cheese to see if it's good too.
My husband and I both love this pancake - it is SO filling!
This turned out really good! I cut the recipe in half & used Eggbeaters (1/4 cup), oat flour & fat free cottage cheese. I used 3/4 tsp cinn & no nutmeg-added about 1 tsp Splenda. I LOVE warm bananas, so I mashed 1/2 a banana into the batter which actually worked well! These were actually quite thick & filling even without any baking soda or powder. I had them with a little sugar free syrup. Divine! Thank u for sharing!