- 6 egg whites
- 1 cup rolled oats, dry
- 1 cup cottage cheese
- 2 tsp Splenda/Stevia
- 1 tsp cinnamon
- 1 tsp vanilla
Blend all ingredients in blender or food processor.
Heat a griddle or large non-stick skillet over medium-low heat.
Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle.
Flip when they start to bubble. Cook until golden brown.
Repeat with remaining batches, spraying the griddle as needed.
Makes 12 pancakes.
Serving Size: Approximately 4 pancakes
Number of Servings: 3
Nutrition Per Serving:
|carbohydrates||24.3g (3.3g sugars)|
|fat||2.9g (0.3g saturated fat)|
Serving and Preparation Suggestions:
- Serve with freshly chopped fruit (30 calories per 1/4c)
- Sugar free syrup (30 calories per 1/4c)
- Add in 1/4c chopped pecans (190 calories) and grated orange zest to batter
- Add 1 medium mashed or chopped banana to batter after blending (105 calories)