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Healthier pancakes


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I am trying to eat healthier. I'm trying to cut out most sugar (this is hard for me), white flour, white rice, and white anything except califlower.

I was craving pancakes one night when I was trying to figure out what I wanted for dinner. Then I remembered a recipe I had in my South Beach Cook Book. I don't follow that program, but it has some great ideas. Here's the recipe for the healthy pancakes.

1/2 C Old Fashioned Oats (not instant)

1/4 C Cottage Cheese (preferrably low fat)

4 Egg Whites

1 tsp vanilla

1/4 tsp cinnamon

1/4 tsp nutmeg

Process all of the ingredients in a blender and cook in a non-stick skillet with cooking spray.

I put 1 T peanut butter and 2 T low sugar preserves on my pancakes, and they are delicious!! You could use low sugar syrup if you are cutting out sugar, but I still have yet to find one I like.

Edited by Nottawayfer
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Okay...try this. I invented it myself and it pleases the kid as well as me.

1 cup soy flour

1/2 cup vanilla flavored whey protein (powder)

3 tsp baking powder

3 tbsp Splenda...you can also sweeten it with an herb called "Stevia". I grow my own and don't really know if it can be bought anywhere.

1/2 tsp salt

2 egg whites

about a half cup lowfat milk (I often use buttermilk with 1 tspn baking soda as it's tastier, richer and the buttermilk is very lowfat)

Mix all the dry stuff in a bowl then add the egg whites and then enough milk to make what you'd consider pancake batter should be like after mixing it up.

Cook them on a non stick pan with spray stuff.

I don't use toppings besides butter, so you're on your own with that. Andrew uses jelly and I sometimes mix cinnamon with stevia or boil some water with maple flavoring and stevia for a real thin "syrup".

You can add 4 tbsp olive oil to the mix to make them richer, but that's an acquired taste, I think....just tastes buttery to me, but Andrew doesn't seem to care much for it.

Try it and I'll try yours. I doubt I'll use the oatmeal much since I'm more into low carb, but I'll try it.

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How do you get the gluten out of corn?

From: Regarding corn gluten

The term gluten in reference to the cohesive, elastic protein mass remaining after starch is washed from a dough goes back to Beccari in 1745. Strictly speaking, gluten is found only in wheat because it is difficult to wash a cohesive protein mass even from rye, the closest relative to wheat, let alone from barley or oats or anything else. Unfortunately, a misuse of the term by the corn industry has become common in recent years. It has become fairly common to call corn storage proteins corn gluten. Personally, I think there is no justification for such usage. Corn may contain prolamins, as does wheat, but not gluten.

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