Two in One recipe – Easy Oatmeal Pancakes and To Go Oatmeal Muffins
Last week I created an awesome Easy Oatmeal Pancake recipe that’s healthy, quick and satisfying. Ever since, I’ve been thinking of ways to repurpose the recipe to be able to take with me on the go. We have a road trip coming up next month. I’m trying to plan out food to take with us as well as food to bring and prepare while I’m at my sister’s house so that I’ll be able to stay on plan and not slip up while I’m there, which I’ve been known to do… many many times. Most of my diets have failed due to the delicious (and fattening) food back home! So today I’m sending out to the CrazedVeggie Universe both the original Easy Oatmeal Pancake recipe as well as the revamped To Go Oatmeal Muffins recipe. Enjoy!
Easy Oatmeal Pancakes
(Serves 1 = 9 Weight Watchers PointsPlus) *I know this seems high but trust me, you will be so satisfied you will skip the mid morning snack!*
3/4 cup old fashioned oatmeal
3/4 cup egg whites (In a carton, refrigerated section of the grocery store – buy them and keep them on hand at all times.)
1 tsp. cinnamon
1 packet (tsp.) stevia
Combine all ingredients in blender. (It’s important to blend them so you have more of a true pancake consistency.) Heat a non stick skillet on med/high heat. Scoop 1/3 of pancake batter onto the skillet and cook for 2 minutes or until edges start to brown. Flip and cook for another 2 minutes. Recipe makes about 3 sand dollar sized pancakes. Top with sugar free pancake syrup and eat them up!
To Go Oatmeal Muffins
Makes 8 muffins – 5 Weight Watchers PointsPlus for 2 muffins)
1 cup old fashioned oatmeal
1 cup egg whites
2 tsp. cinnamon
1 packet (tsp) stevia
3 tbsp. sugar free maple syrup
2 tbsp. ground milled flaxseeds
1/4 cup almond flour (in organic section of most grocery stores)
Preheat oven to 350F. Combine first 6 ingredients in blender. Once blended, transfer to bowl and stir in the almond flour. Line a muffin tin with 8 paper baking cups. Pour batter evenly into each cup. Bake for 11-12 minutes or until top is firm to touch. Allow to cool.
*Disclaimer — This isn’t your traditional “cakey” muffin. They are a bit denser than a typical muffin, but they are a great way to rock your oatmeal on the go!*
I’d love to hear your variations. Remember, none of my recipes are set in stone. Cooking and baking should be a constantly changing process, we never know how something is going to turn out unless we try it.
The muffin recipe had 3 attempts before I found one that worked!