Love to Run (aka Kathy G)
Active Member
Oat BlueBerry Pancakes (courtesy of Biggest Loser Cookbook) 
Ingredients:
1/2 cup reduced fat butter milk
1/2 cup whole grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can't Believe It's Not Butter Spray
1/2 cup fresh or frozen (not thawed) blueberries
In a small boowl combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large non-stick skillet over medium heat until it's hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly rmove the pan from the heat to mist lightly with I Can't Believe It's Not Butter spray. Return the pan to the heat. Pour the batter in 1/8 cup dollups onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops, and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Repeat with rest of batter.
Makes 8 small pancakes (4 per serving). Serve with sugar free syrup or 100% fruit Orange Marmalade Spread (optional).
Calories per serving (no syrup): 140 calories, 8 grams protein, 20 grams carbs, 3 grams fat, 3 grams fiber.
Ingredients:
1/2 cup reduced fat butter milk
1/2 cup whole grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can't Believe It's Not Butter Spray
1/2 cup fresh or frozen (not thawed) blueberries
In a small boowl combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large non-stick skillet over medium heat until it's hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly rmove the pan from the heat to mist lightly with I Can't Believe It's Not Butter spray. Return the pan to the heat. Pour the batter in 1/8 cup dollups onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops, and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Repeat with rest of batter.
Makes 8 small pancakes (4 per serving). Serve with sugar free syrup or 100% fruit Orange Marmalade Spread (optional).
Calories per serving (no syrup): 140 calories, 8 grams protein, 20 grams carbs, 3 grams fat, 3 grams fiber.
