This morning was anything but our typical Saturday morning. We woke to an unusual January thunderstorm. Instead of drinking coffee and watching the news, we turned on the radio hoping to calm Chance.
The husband cleaned out the linen closet.
And, no, we don't keep dog food in the linen closet. We had to put Chance's breakfast up because he wouldn't eat, but someone else wouldn't stop eating.
It didn't feel like usual morning for me, so I didn't feel like my usual breakfast: egg whites and a protein shake. I've been dreaming for weeks about pancakes, but I hadn't been able to find a recipe that didn't make me feel like I'd be jumping off the carb-conscious wagon.
At least that was the case until this morning.
While flipping through my South Beach Diet app this morning I found a recipe for pancakes that I just had to try.
Whole Wheat Oatmeal Pancakes
Inspired by South Beach Diet
3/4 cup oats
1 cup unsweetened almond milk
1/4 cup whole wheat flour
2 tablespoons 100% whey vanilla protein powder
1/2 tablespoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons egg whites
1 teaspoon light olive oil
Pour the oats and almond milk into a medium bowl and stir to combine. Let the oats soak for 15 minutes.
Preheat the oven to 175 degrees F.
Stir the egg whites and oil into the oat mixture.
Mix the flour, protein powder, baking powder and salt in a small bowl. Add the dry ingredients to the wet ingredients.
Use a 1/4-cup measuring cup to scoop the batter onto a heated nonstick griddle. Once bubbles start to form on the pancake, flip. Move the cooked pancakes to he preheated oven until ready to serve.
This made 5 pancakes for us, each with 94 calories, 2.6 g fat, 6.6 g carbs, 2 g fiber and 5.6 g protein