Oatmeal Pancakes (Contest Prep Friendly)

This is just one of many versions of oatmeal pancake that we make in our household.  This particular version is contest prep friendly as the only ingredients are oatmeal and egg whites!  The recipe calls for a pinch of salt, so if you are watching your sodium intake for competition, cut them at about a week out. 

We love to eat these because they're enjoyable, about as close to a "real" pancake as you will get with oatmeal, and make you feel like your indulging on your diet rather than just eating mushy old oats!

I'm not exactly a food photographer, so please forgive my lack of photography skills!  This was my breakfast today!! Yummmm.  Here is how I made it:

1/2 cup quick oats made into oat flour
        *To make oats into oat flour, simply put into blender/bullet and blend for a few seconds until fine and powdery.
1/4 tsp baking powder (Baking powder helps to fluff them up so they aren't like cardboard)
pinch of salt (The salt is used to activate the baking powder)
dash of cinnamon (optional)
100ml egg whites (approx 1/3cup + 1 tbsp)

(This recipe can be adjusted to fit the amount of oatmeal you have in a meal simply by adding more or less egg whites)

Let your pan heat to a medium heat while making your batter.  **TIP**  Make sure your pan is heated before you add your egg whites to the oat flour.  If you add the whites too soon and have to wait for the pan to heat, the oats absorb the moisture and thickens your batter.  But don't worry!  If this happens just add another tsp or so of egg whites and it will loosen the batter up for you! :)

Add baking powder, salt and cinnamon and whisk together well (I just put it all in the bullet and shake)
In a small bowl add egg whites and mix.  You want a batter that is a little thicker than "normal" pancake batter and will hold it's shape when poured into the pan.  If it feels too thick add another tsp or 2 of egg whites, if it feels to thin, add a tbsp or 2 of oats! Pancake mistakes are easy to fix!! =P

Pour into heated pan (makes 2 pancakes) and let cook until golden brown on bottom, and bubbles start to break through the top.  Flip pancakes and continue to cook until slightly spongy to touch (about a minute).  If you aren't sure if they're cooked all the way through poke a little hole and have a look!!  These are best if left slightly under-cooked and a little moist. They're still good, but a little dry if overcooked.

I had these this morning with Chocolate Peanut Butter Protein Syrup (Recipe below, add 1/2 tsp of Natural PB), and they were perfect!!  :)

Again, make them your own!  If you like blueberry pancakes add blueberries!  If you feel like cheating a little, add a few chocolate chips!  I like to add half of a banana, mashed, to make banana pancakes (and the banana really helps to keep them from drying out!)

Feel free to use sugar free syrup instead of the protein dip, however we prefer to use the dip to be sure we are starting our day with lots of protein!