You’re probably thinking, “Wait, doesn’t Lou mean Oatmeal Pancakes?”
No, I don’t.
Because this recipe originally set out to be pancakes, but it’s fate was destined for a bowl and spoon. So today, Pancake Oatmeal was born.
After the first flip of the pancake that I attempted to make from this batter, I knew that pancakes were not in my near future. Travis took one look at my sad pancake lump and said, “Oh, Hmmmm….wow.” Done and done.
It’s not what I was craving today, but it took me by surprise and I gobbled it right up between sips of coffee from my most favorite, beautiful, flowery, girly “L” mug.
- 1/2 cup oats (I use gluten free)
- 1/3 cup plus 3 Tbsp. egg whites
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground chia seeds/chia flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. vanilla
- Place all ingredients in your blender and blend until mostly smooth, 10-30 seconds.
- Pour “batter” into a small sauce pan and cook over low heat until thickened, stirring frequently.
- Serve topped with chopped walnuts and a drizzle of peanut butter or maple syrup. Serves 1
Nutrition Facts*(not including toppings): 272 calories, 3.3g fat, 1mg cholesterol, 40g carbs, 7g fiber, 11g sugar, 18g protein
*nutrition facts are an estimate based on the ingredients I used.
Remember that any sugars in this recipe are 100% natural, unrefined, and good for you!
Wanting to stick with the sugar-free theme, I opted for a teaspoon of warmed peanut butter drizzled over the top and a few crunchy walnuts for texture.
This made a large serving that I’m certain will keep me full for at least 4 hours. I’ve got to keep my strength up for my friend Gina’s bachelorette party tonight!
It’s going to get rowdy. And no, I probably won’t post any pictures. 😉
It’s another 3-day weekend!!! Hooooorrrraaayyyyyy!!!!