Fat-Loss Friendly Pancakes

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A couple weeks ago, I enrolled in a program by Leslie Ann Quillen called Fat Loss Cooking School.

Once we started eating whole, nutritious foods for fat loss instead of eating reduced calorie or reduced fat foods for weight loss, we quickly realized that we needed to come up with some new recipes. I’ve learned a LOT of great recipes from the Momsanity Sisterhood, from Beyond Fit Physiques and from Pinterest, but still needed some new ideas and techniques.

Fat Loss Cooking School has given me some great ideas so far, and my favorite one I was able to adapt a bit to fit our family perfectly. I have tried MANY protein pancake recipes and fat-loss friendly pancakes and to be honest with you, I just don’t love them. However, today’s recipe I LOVED. I wanted to share it with you in case you might like it, too.

I still make whole wheat pancakes for the kids with mini chocolate chips and whipped cream on Saturdays, but am no longer tempted at all by them. In case you’re still struggling for a good pancake alternative, you may want to try this one!

Ingredients:
1/2
c. old fashioned oats
1 large egg

1/4 c. + 1 TB Egg Whites
½ c. cottage cheese
½  tsp. vanilla extract
½  tsp. ground cinnamon
¼  tsp. baking soda
Pinch of salt
2 TB. PB2
(You can find this in the Peanut Butter sections of most grocery stores now)
1 packet Stevia in the Raw


DIRECTIONS
1.
In a food processor, grind oats until they are the consistency of flour.  I
use the small canister for my Ninja and it works great. Once ground down, Add
cinnamon, PB2, baking soda, Stevia, and pinch of salt and pulse until combined.


2.
Add egg whites, cottage cheese, vanilla extract and blend well in food
processor.  The batter may seem slightly runny at first, but will thicken
as the oat flour absorbs the moisture.

 

(If using a pancake griddle, I preheat mine at this point to 325-350 degrees)
I
grease my pancake griddle (or skillet) with butter, but you can use your
favorite non-stick cooking spray or coconut oil if you don’t prefer butter.

3.
Pour out pancake batter onto skillet and cook over medium heat until
bubbles appear on the surface and edges are set. Be prepare if these take
longer to cook than normal pancakes and don’t bubble as much as the standard
pancakes do.  Flip and cook a few minutes more until lightly browned.
 
Makes 6 pancakes. 
I eat 3 or so of them spread with Natural PB. DELICIOUS!!!They remind me a bit of french toast consistency depending on how much you cook them.

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