Oat Pancakes

INGREDIENTS: 

• 1 3/4 cups of uncooked oats
• 4 egg whites
• 1 cup of milk (almond/soy/organic or water can also be used)
• 1/2 tbsp of cinnamon
• 2 tbsp diced almonds (optional)
• 2 scoops of protein powder (optional)
• 1/4 cup of raspberries (optional)

METHOD

1. Make oat flour by blending a cup of oats into a flour-like consistency – one cup will leave you with approximately 3/4 cup of oat flour.
2. Heat milk or water until it’s hot (I did this in the microwave for 1 minute broken up into 20 second intervals to avoid curdling of the milk) and mix in the 3/4 cups of dry oats.
3. Beat egg whites into a stiff foam with a blender or hand mixer.
4. Mix all dry ingredients (oat flour, almonds, protein powder and cinnamon) together.
5. Add the oatmeal/milk mixture into the dry ingredients and stir well (you may need to add a tad more milk if you chose to use protein powder).
6. Fold egg whites into the mixture and mix in raspberries.
7. Spray a skillet with olive oil cooking spray and cook pancakes until browned on both sides.

This recipe makes about 4 pancakes – try doubling the ingredients and freezing the remaining pancakes to cut time during the week on busy mornings. Breakfast is too important, don’t skip it!