I’ve gotten several questions about the oatmeal pancakes I often make for breakfast — particularly my breakfasts in bed. And I’ve yet to find a better pre-race breakfast. Just the right combination of protein and carbs and deliciousness.
Anyway, they’re super easy to make, and they’re fun — just add whatever deliciousness you happen to have in your cupboard/freezer/fridge at the time and you have a new flavor!
- Measure out one serving (1/4 c.) of old-fashioned rolled oats (instant and steel cut oats do not work for this).
- Add a little bit of water just to moisten the oats a tiny bit.
- Microwave for 30 seconds or so just to soften the oats.
- Heat a pan with a little nonstick spray.
- Add approx. 3 tbsp. egg white (I buy the cartons of egg whites, so that makes it easy) to oats.
- Add any “extras” you’d like. I love mine with cinnamon and pumpkin. But I’ve also enjoyed them with frozen blueberries, apple butter, pumpkin butter, fresh cherries … you get the picture.
- Spoon into pan. This recipe makes three nice-sized pancakes.
- Cook until bottom side appears to be getting a bit more “sturdy” and is browned.
- Flip and cook until done.
- Top with favorite topping for pancakes. Could be honey, syrup, fresh fruit, peanut butter, yogurt. I usually mix some sort of something in Greek yogurt (cinnamon, honey, chia seeds, ground flaxseed, apple butter …) and put that on top.
It might take a little practice to get this “just right.” If you have too much egg white, they turn into scrambled eggs with oats. If you don’t have enough, they’re super dry. In both of these cases, they still taste good — just don’t have the “right” consistency.
Note: I wish I could claim this recipe as my own, but I read it on another blog (or two) along the way and made it my own. So, if that was you: Thanks!