These protein-packed pancakes are perfect for breakfast, snacks or even dessert! To boost the fibre content even more, add a tablespoon of ground flaxseed, oat bran or wheat bran to the batter, and top cooked ‘cakes with berries or sliced banana.
- 4 egg whites (½ cup liquid egg whites)
- 1 tsp cinnamon
- ¼ tsp vanilla extract
- 1/3 cup rolled oats (or 1 packet plain instant oatmeal—no added sugar)
- ½ ripe banana, sliced
- Blend ingredients in a blender or mini food processor until smooth. Spray a nonstick skillet or griddle with cooking spray; heat to medium.
- Transfer batter to a large measuring cup. Pour ¼ cup mounds of mixture onto skillet; cook until edges are dry and bubbly, about 2 minutes. Flip; cook 1 minute more. Serves 1.
Per serving: 230 calories, 2 g fat (0 g sat, 0 g trans), 200 mg sodium, 6 g fibre, 9 g sugar, 18 g protein