It sounds like “Trim Healthy Mama Pancakes” might be an oxymoron… but it’s not! These little treats are the most fabulous pancakes sure to please the whole family with no worries of a drop in blood sugar after consuming a mountain at breakfast! Whipping up a batch takes almost no time, and pouring them straight from the blender is the only way to go when you need a fast and easy breakfast “go to” meal!
photo credit: Jacinda Vandenberg
We’re thrilled to share this recipe with you. It’s a staple in our homes since it makes eating on plan such a delight. Who wouldn’t want to eat white fluffy looking pancakes whenever desired? These taste and look like the fattening kind of pancakes we know we shouldn’t eat and yet still want to. In contrast, these trimming healthy pancakes will be one of your new secrets to a slim waistline.
If you are gluten intolerant, you can easily buy oats from the gluten-free section of your grocery store that have been processed in a gluten-free environment. That way you can enjoy these pancakes too! Trim Healthy Pancakes are a cinch to make with only three main ingredients— one cup each of oats, egg whites, and low-fat cottage cheese.
What could be simpler? There are no bowls to wash because everything goes into the blender. Afterwards, put water into the blender, turn it on again and that should wash it well for you. Who cares if it is not breakfast time? You’ll probably want to make some right away, just to see if we’re telling the truth.
Old Fashioned Oats • low-fat cottage cheese • egg whites • baking powder • sweetener • vanilla
Put 1 cup Old Fashioned Oats into blender and blend until oats turn into powder.
Turn off blender and add 1 cup of 100% Liquid Egg Whites from the carton and 1 cup low-fat cottage cheese (1% is best, but 2% is okay), or non-fat cottage cheese.
Add 2 tsp. aluminum free baking powder, 2-3 tsp. Truvia, and dash of vanilla.
Blend well. Heat a nonstick griddle or nonstick fry pan to medium temperature.
Spray the pan or skillet with a tiny bit of oil spray, or moisten it with the slightest amount of butter.
Ladle mix onto skillet or pan in desired pancake sized shapes.
You may use an egg flip to help spread the pancakes out a little since the mix is quite thick. Once bottom of pancakes are golden browned and tops have bubbles, carefully use your egg flip to free circumference of pancakes from sticking then turn pancakes to brown on opposite sides. Transfer pancakes to a paper towel for a minute before placing on serving platter.
It’s less fuss to use 100% Liquid Egg Whites for this recipe since it only uses the whites for fluffiness and protein. There is no use in wasting whole eggs. However, if you don’t have a 100% Liquid Egg Whites handy, one cup equals about seven egg whites. You can have a full third of this batch for your E meal. That means you can eat one extra large pancake (rather huge), or three medium ones (medium ones are easier to turn on the griddle).
If you make up the full batch at one time you should have nine medium-sized pancakes. If so, you’ll know they’re about the right size. You can put the other six in the fridge between paper towels for subsequent meals.
Top your pancakes with a handful of blueberries, raspberries, or small amounts of any fruit you desire (even small amounts of canned peaches or apricots in sugar-free syrup would be okay). Add a couple of generous tablespoons of plain 0% low-fat Greek or regular yogurt and swirl on a little sugar-free syrup.
Serene Allison and Pearl Barrett
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