SB "Pancakes"

This post originally appeared on Exit 51 and incorrectly listed 4 egg yolks instead of whites.  What the heck was I thinking?

Fool me once…shame on you.  Fool me twice…won’t get fooled again.  Or some such nonsense.

But being fooled isn’t always the same as being foolish.  Case in point, pancakes.  I’ve never been a big pancake fan, unless they were being cooked up by my grandmother, but sometimes I just get a taste for them.  Here on the South Beach side of the street, pancakes aren’t something you are going to be eating.  Unless, those pancakes aren’t really pancakes at all.  Don’t believe me?

It’s surprising how easy it is to fool yourself into thinking you’re eating one thing when really, what’s on your plate has no resemblance to what you tell yourself it is.  Like those faux mashed potatoes that we love so much at our house.  Cauliflower has nothing remotely in common with potatoes.  But given the right presentation, it is possible to tell yourself that they are the same.  So you’re being fooled, but you’re certainly not being foolish.  How else do you explain the fact that oats, cottage cheese, and egg whites could be mistaken for a pancake?  Because I didn’t believe it either…at first.

And then I made them.  And I believed.  And what’s more, I think these were easier to make.  With typical pancakes, I  could never figure out when to flip them and would always seem to end up with either gummy, undercooked flapjacks or dry, scorched ones.  But these Oatmeal Pancakes, thanks to the egg whites, are pretty fool proof.  I even avoided the dreaded ‘first pancake’ syndrome.  I can never do that with Bisquick.  Never. So now I’m wondering whether this batter can be transformed into waffles?  Or perhaps made a little thinner.

Give it a try and you’ll see what I mean that being fooled isn’t always a bad thing.

Oatmeal Pancakes

From The South Beach Diet

Makes approximately 3 large or 6 small pancakes

  • 1/2 cup rolled oats
  • 1/4 cup low fat cottage cheese
  • 4 egg whites
  • 1/4 teaspoon cinnamon
  • vanilla to taste

Combine all ingredients in a blender and mix until smooth.

Coat a nonstick frying pan with spray or lightly oil and heat over medium flame.  Pour batter into pan.  Turn the pancakes once the first side is nicely browned.  Cook until the second side is fully browned.  Serve immediately.

{Printable Recipe}

2 thoughts on “Foolin’

    1. Why is the first pancake always a dud? It’s less common with these faux pancakes. But they tend to “puff” more because of the egg whites so you might want to try and thin the batter a little.

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