I thought I’d share my latest breakfast treat. I’ve made these pancakes every morning for the last few weeks and I don’t think I will ever tire of them. They are perfect and pack a punch of nutrition into an amazingly hearty treat.
I’ve promised several friends that I would not become a Clean Eating Evangelist, but when the news is this good you’ve got to share. One of the best resources for clean eating is Tosca Reno. You can read all about her at www.eatcleandiet.com. She has a familiar story and I have been very inspired by her clean eating for life.
It’s been fun to adapt old recipes and even more fun collecting new ones that balance the proportion of complex carbs and proteins for perfect clean meals.
Try these pancakes, you won’t be sorry. I make them for husband and two of the four children. The other two will get there eventually….
- 1/2 cup oatmeal (not instant) ***
- 5-6 egg whites (I’ve started using 3/4 c Egg Beaters)
- 2 T ground Flax Seed
- 3/4 c blueberries
Blend ingredients in mini-blender. Pour onto skillet lightly greased with Pam. Makes appx. 8 hearty pancakes. I splurge with a little sugar-free syrup, but I’m not sure it qualifies as a true clean food.
This recipe is for one serving believe it or not!
*** Gluten-free update: I continue to make these protein-carb balanced pancakes with Bob’s Red Mill gluten-free oats.