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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a variation of Annies Low-carb No Flour Pancakes found on . Annies recipe calls for 1/2 cup of cottage cheese, but as I rarely have cottage cheese on hand, I have used both sour cream and low-carb yogurt. If you use flavored yogurt, you don't need to top your pancakes with anything. I make the whole batch at once and keep any left overs in the fridge so I can just grab them for a quick snack, either plain or with a slice of cheese. Ingredients:
6 egg whites (the flavor is not so good if you use yolks too) |
1/2 cup oatmeal |
1/2 cup sour cream or 1/2 cup yogurt |
Directions:
1. Mix all ingredients in a blender.
2. Grease a pan, even if it is non-stick, this is a sticky recipe.
3. Pour batter onto hot pan until you have a circle of batter that is the size you want the pancake to be.
4. When the batter starts to bubble a bit and the edges look a little dry, flip the pancake.
5. Cook the other side until it is golden brown- about 30 seconds.
6. Serve warm for breakfast or as a chilled snack.
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