Oatmeal Eggwhite Pancake
Pancakes can be made in a way that offer a protein punch and fibre. If you want to switch this recipe up from time to time, feel free to top with your fruit of choice (i.e. blueberries or sliced strawberries). You can also occasionally drizzle a small amount of agave syrup over top.
1/2 cup (125 mL) instant quick oats or old-fashioned oatmeal
3 large egg whites
3/4 cup (175 mL) water
Brown sugar or cinnamon, for sprinkling
Cook oatmeal with water as directed on package.
Add egg whites to cooked oatmeal and stir with a fork.
Heat omelet-size non-stick pan over medium-high heat. Pour in mixture and cook until top is golden brown with bubbles, then carefully flip pancake over. When bottom is browned, remove pancake from pan and sprinkle lightly with brown sugar or cinnamon.
Per serving: 240 calories, 2 g total fat, 17 g protein, 37 g carbohydrates, 6 g fibre
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