I thought for my first uploaded recipe I’d begin with what we all know is the best and most crucial meal of the day (even though I’m not afraid to admit I’ll eat these at any time, anywhere). These are seriously the best breakfast any day of the week. They’re loaded with protein, fiber, and the bonus of healthy fat of the nut butter to keep you full until lunchtime or to fuel that morning workout that we all love deep down. Regular pancakes usually leave you feeling completely stuffed and on a sugar high, only to crash and feel hungry shortly after. You can play around with any fillings, toppings, or yogurt add-ins to make them your own perfect creation. I never make them the same way twice. When I first saw this idea, I thought no way could oats + egg whites = healthy pancake perfection. Long story short – I was wrong. The main idea is that you use equal parts oats and egg whites depending on your caloric needs, stomach growls after a long Saturday morning run, or how many hungry friends are coming over for a quick and easy weekend brunch (1/4 c, 1/3 c, 1/2 c, etc.), and adjust the other ingredients proportionally. The banana in the batter is completely optional, but I think it really helps the texture. This recipe is my standard and will make 1 large or 2 smaller pancakes with about 1/4 c yogurt sauce.
1/3 c quick cooking oats
1/3 t baking powder
dash of salt
vanilla extract to taste
sweetener to taste (I’m a big fan of all-natural Truvia in all my cooking/baking, but a little sugar never hurt anyone)
1/3 c liquid 100% egg whites (I use the carton, but you can always use whites separated from your eggs)
1/3 soft banana, mashed
1/4 c nonfat plain Greek yogurt (Chobani is my favorite b/c it’s usually cheaper than other brands)
1/2 – 1 T almond butter (or any nut butter)
splash of milk (I usually use unsweetened almond, but anything’s fine)
1/2 c fresh blueberries
**Optional batter add-ins/toppings : cinnamon, protein powder, ground flax, chopped nuts, dried fruit, cocoa powder, PB2 (powdered peanut butter with most fat removed), any fresh fruit, chocolate chips, pumpkin puree (SO good)
Combine oats, baking powder, salt, sweetener, and any other seasonings you want. Add whites, vanilla, and mashed banana. Let the batter sit for a few minutes while you heat a pan sprayed with cooking spray over medium/high heat. Pour the batter as one big pancake or a couple smaller ones and let the egg whites set up for 2-4 minutes. Whenever it’s holding together enough that you can flip it, that’s when you know. The other side should only take another 1-2 minutes. You don’t want to over cook them, because they can get tough. For the yogurt sauce combine yogurt, almond butter, vanilla/sweetener/spices to taste, and if you need to thin it out a little, add the splash of milk. It should almost look like a frosting. I like to heat it for about 20 seconds, just so it’s warm with the warm pancake. Top your pancakes with the sauce and finish with the fresh berries on top. Dig in with a generous cup of coffee and enjoy a plate of pancakes completely guilt-free!