Oat Pancakes
SOURCE: Spice it up! Winter 2021/2022

  • Preparation Time: 10 minutes
  • Cooking Time: 3 minutes per pancake
  • 200°F

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Ingredients

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:

2 pancakes


RENAL EXCHANGE:

2 Starch + 1 Protein


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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Ingredients

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Preparation

1
Done

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
and wet ingredients are combined. Do not overmix. Add the rest of the rice beverage.

2
Done

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

Continue with remaining batter. Add some oil if necessary. Adjust heat to medium low if the pancakes get too dark.

4
Done

Garnish pancakes with honey and some cinnamon before serving.

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Breakfast Sausage
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Breakfast Sausage

Source: Spice it up! ISSN 1918-302X Spice it up!
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