• 6 egg whites
  • 1 cup rolled oats, dry
  • 1 cup fat free 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.

Serving Size: Approximately 4 pancakes
Number of Servings: 3


Calories 194
Fat 2.9g
Saturated Fat 0.3g
Cholesterol 6.7mg
Sodium 364mg
Carbohydrate 24.3g
Fiber 3.1g
Sugar 3.3g
Protein 18.6g

Serving and Preparation Suggestions:

  1. Serve with freshly chopped fruit (30 calories per 1/4c)
  2. Sugar free pancake syrup (30 calories per 1/4c)
  3. Add in 1/4c chopped pecans (190 calories) and grated orange zest to batter
  4. Add 1 medium mashed or chopped banana to batter after blending (105 calories)
  5. Top with Sweetened Ricotta Cream Topping:
  6. Mix together the following:
  7. 1/2 cup Fat Free Ricotta Cheese
  8. 1 Tablespoon Sugar Free Vanilla Torani Syrup (or other flavors!)
  9. 1 Tablespoon Sugar Free Orange Marmalade
  10. 2 Tbsp contains 21 calories, 0g fat, 4g carbohydrate and 2g protein)