1 1/2 cups flour | |
1 cup quick oats | |
2 tablespoons sugar | |
1 teaspoon cream of tartar | |
1/2 teaspoon baking soda | |
1 cup pasteurized egg whites | |
2 tablespoons canola oil | |
1 teaspoon vanilla extract | |
1 cup non-enriched rice beverage | |
1 teaspoon canola oil |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 227Kcal | ||||||||||||||||||
Protein | 8g | ||||||||||||||||||
Carbohydrates | 41g | ||||||||||||||||||
Fibre | 2.3g | ||||||||||||||||||
Total Fat | 2g | ||||||||||||||||||
Saturated Fat | 0g | ||||||||||||||||||
Cholesterol | 0mg | ||||||||||||||||||
Sodium | 180mg | ||||||||||||||||||
Potassium | 223mg | ||||||||||||||||||
Phosphorus | 117mg | ||||||||||||||||||
Serve with sliced apple, peach, blueberries, raspberries and sliced almonds. You can also add our breakfast spread or peanut butter.
Tip: Pancakes freeze well. Take out of freezer and reheat in the toaster!
Oat Pancakes:
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1
Done
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In a bowl, combine flour, oats, sugar, cream of tartar, and baking soda. Make a well in the centre and add egg whites, oil, vanilla extract and 1/2 cup of rice beverage. Mix with a whisk until the dry |
2
Done
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Brush a non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup of batter in the middle of the pan. Cook for 2 minutes or until small bubbles emerge on the surface of the pancake. Turn the pancake and cook another 1–2 minutes or until golden. Transfer to a plate or a baking tray and keep them warm in the oven at 200°F. |
3
Done
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Continue with remaining batter. Add some oil if necessary. Adjust heat to medium low if the pancakes get too dark. |
4
Done
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Garnish pancakes with honey and some cinnamon before serving. |