South Beach Oatmeal Pancake |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This big pancake can be eaten during Phase II of the diet and is very filling. You can use a low sugar syrup if you would like; I prefer it with just a few spritzes of trans free margarine spray and a few sprinkles of Splenda. This recipe is courtesy of The South Beach Diet book. Ingredients:
4 egg whites |
1/4 cup low fat cottage cheese (tofu can be used) or 1/4 cup fat-free cottage cheese (tofu can be used) |
1/2 cup old-fashioned oatmeal, uncooked |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
Directions:
1. In a blender or a food processor, blend together all ingredients until smooth.
2. Spray a medium sized skillet with cooking spray and set heat to medium.
3. Add the pancake batter to skillet and cook until sides are lightly browned.
4. Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.
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