Ingredients
1 1/2 cups egg whites
1 1/3 cups chopped strawberries
1 cup rolled oats [88 g]
1 cup nonfat sour cream [224 g]
1 cup blueberries
1 1/4 teaspoons sugar or Splenda
Butter-flavor cooking oil spray
Directions
Beat together the egg whites, strawberries, rolled oats, and sugar until smooth.
Coat a nonstick skillet with cooking spray and heat. Ladle 1/4 cup batter into the skillet.
Cook until batter is set around the edges of the pan, then push batter toward the center with a spatula. Cook until batter begins to set in the center.
Turn the pancake over. Cook for 1 minute. Repeat with remaining batter.
To serve, top pancakes with sour cream and
Nutrition facts per serving:
Calories506
Total Fat (g)6
Carbohydrate (g)79
Fiber (g)9
Protein (g)35
http://www.fitnessmagazine.com/recipe/grains
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