- Calories: 270
- Protein: 19.5g
- Total Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Total Carbohydrate: 41g
- Dietary Fiber: 4g
- Total Sugar: 13g
- Natural Sugar: 1g
- Added Sugar: 12g
- Sodium: 220mg
This recipe comes straight from my book, From Junk Food to Joy Food. Check it out here.
Because research shows that starting your day with a high-protein breakfast can aid weight loss and boost energy, these “Joy Food” pancakes will leave you feeling worlds better than traditional starchy flapjacks. Whip up a batch and dig in.
- Prep time
- Total Time
- 1/2 cup quick cooking oats*
- 4 egg whites
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar or sugar substitute
- 1/2 teaspoon ground cinnamon (optional)
Generously coat a skillet with nonstick oil spray and warm over medium heat.
Combine all of ingredients in a small bowl and stir until thoroughly mixed.
Pour the mixture onto the skillet to make either 1 jumbo pancake or 5 small pancakes. Cook until you see small bubbles forming, 2 to 3 minutes for the jumbo pancake or 1 to 2 for the small pancakes. Then flip the pancake(s) over and cook until golden brown, 1 to 2 minutes.
Optional topping: Nuke frozen fruit in the microwave, then pour the fruit and all the natural juices over the finished pancake as I’ve done in this picture. Tastes amazing . . . and no added sugar.
Tip: For a moister pancake, cover the skillet with a lid while the pancake is cooking.
*Note: For celiac disease, make sure oats are certified gluten-free.