Pancakes
1 c. uncooked whole-grain oats (not instant)
6 egg whites
1 c. fat-free cottage cheese
1/4 t. vanilla extract
1/4 t. ground cinnamon
2 packets sugar substitute (I used Stevia)
In a blender, combine all ingredients. Then blend on medium speed for about 1 minute, or until the batter is smooth. Pour batter, 1/4c. at a time, onto a hot greased non-stick skillet on medium heat. Cook the pancake for about 3 minutes, or until it is bubbly on top. Flip and cook 2 minutes on the other side, or until golden brown. Serve with maple syrup and fresh berries.
Serving Size: 2 pancakes
Calories 230
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