This recipe was inspired by a friend of mine, Connie Ricci. When she disclosed the basic ingredients, I must admit it didn’t seem very appetising. I loved it the first time I tried it. Its clean and super healthy. I make it several times a month for breakfast and I leaves me feeling very satisfied.
Egg White and Oatmeal Pancake
3/4 cups egg whites
1 pouch Nature’s Path Flax Seed Instant Oatmeal (see note)
1/2 teaspoon coconut oil (or your choice of cooking fat)
Heat the coconut oil, add the pouch of oatmeal and spread to cover bottom of small frying pan, then immediately add the egg whites. Heat slowly until bottom is cooked, then flip over and cook the other side.
** you can add fresh blueberries or other fruits such as banana, raspberries etc….
Note: you can use any quick cooking oatmeal. Use 1/2 cup portions. I prefer this particular one because it has a bit of cane sugar that caramelizes in the heat. Also the flax adds fiber and healthy fats. If you do choose plain oatmeal, you may want to sprinkle on a touch of brown sugar or drizzle on a scant of maple syrup.