South Beach Oatmeal Pancake

Great recipe for South Beach, but these pancakes tend to be very dense. I amended the recipe for light, fluffy pancakes which won't leave you missing the 'real' pancake experience. Here's how: Mix everything BUT 3 eggs white in a small food processor. (Can use a blender, but the mix is too thick and doesn't blend well. If you use a blender, add about 1/4 cup 1% or skim milk to loosen it.) Add a packet of Splenda to sweeten the mix. Put the oatmeal mixture into a mixing bowl. Beat the remaining 3 egg whites to soft peaks, add a packet of Splenda, then beat just until the whites firm up to hard peaks. Take 1/4 to 1/3 of the beaten whites and mix it into the oatmeal mixture to loosen it. (Adding it all will deflate the whites.) Then gently fold in the remaining beaten egg whites. Cook as usual, and you have delicious, light, airy pancakes without the carbs! For a 'syrup', I put fresh or frozen fruit (Phase 2-friendly) into a small saucepan over medium-low heat. Sprinkle on one packet of Splenda and heat so it releases juices, usually mashing the fruit a bit to extract more. Heat until the juices thicken and keep warm until pancakes are done. For an added touch of richness, I'll add a small dollop of butter to melt into the fruit at the end. And it's easy to play with this 'syrup'. With blueberries, add some grated lemon peel. With peaches, add a little orange peel. Have fun with different flavors and enjoy some good-for-you, 'decadent' pancakes!

I totally dig this pancake! It keeps me full until lunchtime, which is really important for me. I definitely recommend starting out with the original recipe, and then tweaking it to your liking. My latest variation on this is: 1/2 cup of egg beaters, 1/4 cup low fat cottage cheese, 1/2 cup old-fashioned oatmeal, 2 tsp. vanilla extract, 1 tsp. maple flavoring, 1 tsp of cinnamon, and 2 tsp. of splenda, and a handful of blueberries tossed in.

I love, love, love these pancakes. I have them once or twice a week. I use 2T of Mrs. Butterworth Lite syrup and they are just as good as hubbies real pancakes....maybe even better since he eats those frozen ones from Walmart.

We were so excited not to have to eat eggs for another breakfast. First I ground the oats up to a flour consistency, added 1/4 tsp baking powder and 1/2 tsp baking soda, 1/4 tsp salt and used 4 whole eggs (instead of egg whites) I had ricotta left over, so put that in instead of cottage cheese.....It was a welcome change for breakfast and very filling. I made them into smaller pancakes and we have enough for another breakfast for the 2 of us.

Love these pancakes, but with sugar free syrup and fresh fruit on top! Definitely feel like I'm cheating, but I'm not!!