Protein Pancake

Alright, I'll admit, this is pretty similar to the crepe recipe. There are enough differences that I wanted to post it. First, it's much heavier on the egg whites than the oat flour. Two, there's less sugar. Three, it makes a single serving. I scaled this down considerably from the original recipe, because the original just looked like it was going to be too much for just me. But, you could easily make more and feed the whole family. I've eaten it every day for work this week. I love it because it comes together quickly, it's high in protein, relatively low in calories, and very filling. I top it with fresh strawberries and a powdered sugar syrup.

For a while I've considered whipping up a whole batch of oat flour and having it ready to go. I finally did just that when I started making the protein pancake. I use just 1/4 cup of oat flour, and that small amount of oats does not blend well. I made up three cups of the oat flour and store it in a zip top bag, then measure out 1/4 cup for the recipe. Works like a charm.

I've had people ask me why I don't use whole eggs in a lot of my recipes. The answer is simple: there are far more calories and fat in a whole egg than in egg whites. Also, the yolk creates a different consistency. I have some friends who do Weight Watchers, and apparently whole eggs are "power foods" (foods they can eat for no points). Even if you follow this eating plan, I would still recommend egg whites for this recipe.

Ingredients:
1/4 cup oat flour
6 T. liquid egg whites (from a carton)
2 tsp sucanat (or other natural sugar)
Pinch baking powder
1 healthy dash cinnamon
1 healthy dash nutmeg

Directions:
Combine all ingredients in a small mixing bowl. Whisk well until no lumps remain. I usually whisk it, then let it sit, then whisk again, repeating this process. It helps let all the dry dissolve into the wet.

Preheat a small skillet over medium heat (mine is 8 inches - the bigger the skillet, the thinner than pancake). Get it all the way up to temperature before pouring in the batter. I generally use this time to go through the whisk-set-whisk process. Coat pan with non-stick cooking spray. Pour batter into skillet. If necessary, tilt skillet in a circular motion, as if making a crepe, to ensure the batter fully coats the bottom of the pan.

Cook for 2-3 minutes or until the pancake is almost completely dry on top and slightly golden on the bottom (it's fine for it to be slightly wet on top, you just don't want it too runny or it won't flip well). Cook another minute or so on the other side or until slightly golden.

Serve immediately topped with fresh fruit. If desired, mix together 1 T. powdered sugar and about 1/4 tsp coconut milk for a simple syrup.

For easy transport, put warm pancake in the center of a paper towel. Roll loosely, folding sides in as you roll, then roll in a second paper towel. Reheat in the microwave for 30 seconds before removing from paper towel.