Wednesday, December 29, 2010


1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste

Bananas, blueberries, strawberries, pumpkin,peaches, and nuts! Add what you want!
Top with sugar free syrup, cinamon, truvia,and fat free cool whip!
  1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
  2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough)
  3. When pancake bubbles, flip and cook the other side
  4. Top with frozen, organic strawberries-warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas.  You can use Splenda to taste.
Nutrition Facts
Makes 2 Servings 
(Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving
Calories: 254.5
Protein: 21.3 g

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