By TheDancingCook on June 09, 2004
Photo by bub1150
Photo by bub1150
"This big pancake can be eaten during Phase II of the diet and is very filling. You can use a low sugar syrup if you would like; I prefer it with just a few spritzes of trans free margarine spray and a few sprinkles of Splenda. This recipe is courtesy of The South Beach Diet book."
Serving Size: 1 (117 g)
Servings Per Recipe: 2
"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!"
"I made it into 4 pancakes--I think one big pancake wouldn't have turned out to my liking. The first time I made it, I followed the recipe, but there was way to much nutmeg for my taste. I left it out and doubled the cinnamon the next time and it was perfect. I also substituted liquid egg substitute (about 3/4 cup)for the whites the 2nd time and the texture was the same. I like them with berries and a little SF vanilla yogurt."
"Darn good pancakes especially considering they have no flour in them. The texture is a bit rubbery but hey, so what? They taste good and are very filling. I used cottage cheese and had no nutmeg so doubled the amount of cinnamon. Lazy girl that I am I find these a bit labor-intensive as I had to whip out the food processor first thing in the morning but will double the amount next time so I have some batter on hand for the next day. :)"
"Yum. I had intended to use fat free cottage cheese but when I opened it, it was orange. So I changed to tofu and it worked fine. My kids call these "Cinnamon pancakes". Nice flavor and texture!"
"DancingCook, Thank you for a basic recipe that can be tweaked to personal preference. I'm always looking for recipes to get more tofu into my diet. I used 3 oz. tofu, 2 egg whites, 2 teaspoons ground flax seed, 1/2 cup old fashion oats, your spices and 1 Tablespoon splenda. This made (3) 3 inch pancakes. Very filling and tasted wonderful. Great for the winter when you want something warm to eat. This will be a staple for me. "
"I prepared this as part of Sunday brunch for hubby and I. He has been slightly resistant to anything that he believes could be SB related. :roll: However, he really liked this. As I had also prepared lean canadian bacon and eggs (fried for him, poached for me), I cut the pancake in half and shared it. He topped his with butter and syrup. I used a bit of spray butter and fresh peaches and blueberries. It was very filling. I couldn't finish my breakfast plate."