Pancakes aren’t typically considered “healthy” foods, but with a few alterations in the ingredients, it is possible to have delicious fluffy pancakes that give you sustained energy (without any crashes) and keep you feeling full and satisfied.
In this recipe I use cottage cheese in place of the usual oil and eggs and replaced white flour with whole grain oats. This added protein, fiber, and complex carbohydrates are a much better way to start your day, or end it for that matter!
Ingredients
- 1/2 cup egg whites (or Egg Beaters Original)
- 1/2 cup oats (old fashioned oats, not quick cooking kind)
- 1/2 cup low-fat cottage cheese
- 1 teaspoon vanilla
- 1/8 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon Splenda
*Optional Toppings:
- 1/2 cup frozen strawberries or blueberries, warmed and mixed with 1 tsp Splenda
- Sugar free syrup
- Fat Free whip topping
- Fat Free butter spray
- 1/4 cup chopped pecans
Method
- Put all of the ingredients together in a blender and mix until smooth. (I use an immersion blender; but if you use a regular blender, be sure to put the wet ingredients in first).
- Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if it’s hot enough with a splash of water-if it sizzles, it’s hot enough).
- When pancakes bubbles, flip and cook the other side until golden brown on both sides.
- Top with topping of choice and serve!
Enjoy! Love Katie
Servings: 2 (1 Serving= Three ¼ cup pancakes with 1/4 cup strawberry topping OR 1/4 cup sugar free syrup)
Calories: 160 per serving
Weight Watcher Points Plus Value: 3 per serving
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
Let me know how they turn out!!!
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