Have Your (Pan)Cake and Eat it Too!

For those of you who have given up a big carb-filled breakfast to eat healthy, here’s a recipe for you:

INGREDIENTS

1 cup uncooked whole-grain oats (non-instant, the bigger ones)

6 egg whites

1 cup reduced-fat cottage cheese

1/2 tsp vanilla extract

1/4 tsp ground cinnnamon

3 tsp sugar substitute

1/2 cup sugar-free maple syrup

1/4 cup mixed berries (fresh or frozen)

DIRECTIONS

Lightly coat a skillet or griddle with non-stick cooking spray; place over medium heat.

In a blender, mix egg whites for 30 sec, then add oats, cottage cheese vanilla, cinnamon, and sugar substitute. Blend on medium until smooth, about 1 minute.

Pour batter onto hot skillet about 1/3 cup at a time. Wait for bubbles to begin bursting on top, then flip and cook until golden brown.

Place a portion of pancakes on two separate plates and serve with syrup and berries.
**This batter is also good in a Belgian waffle maker!
For those with high activity levels, or in a mass-building phase, you may add a strip or two of turkey bacon (it’s really not so bad).
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