Healthy Carb Oatmeal Pancakes
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 4 ounces egg substitute (equivalent to 2 large eggs)
- 1⁄4 cup old-fashioned oatmeal, dry
- 1 package Splenda sugar substitute (optional)
- 1 dash cinnamon (optional)
- 2 2 tablespoons pecans or 2 tablespoons walnuts, your choice,to taste
directions
- Blend egg substitute and oatmeal (and optional sweetener and spices) until smooth.
- Add optional fruit and/or nuts and stir gently.
- Spray skillet with non-stick cooking spray on medium heat.
- Pour mixture into skillet and cook as you would any pancake.
- Flip and brown the other side.
- Serve with butter spray and no-sugar syrup, if desired.
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Reviews
-
These were decent. I used 4 egg whites as I have always been told that 2 egg whites are the equivalent of 1 egg. I added a sprinkling of splenda and 1 ripe strawberry. It made them very pink and pretty. They were also very very thin. I wonder how they would be with more oatmeal? They looked like pancakes but tasted very eggy. They were not bad, just simply more eggy then pancake-y. Fine with a little sugar free maple syrup and a glass of skim milk for breakfast.
RECIPE SUBMITTED BY
CinLin
Lexington, 56
<p>I live in Lexington KY. My all-time favorite cookbook is one given to me by my mom: The Settlement Cookbook, edited by Mrs. Simon Kander. I have two copies, the one my mom gave me (not hers, but a copy she found at a tag sale, totally falling apart, copyright 1941) and another in mint condition I bought at a used book store. My second favorite a first edition (1930) Betty Crocker picture cookbook. I own hundreds of cookbook, and love them all!</p>