Pancake Topped with Strawberries (one Zone balanced 3 block meal)

Pancake: whisk 4 egg whites, 1 T vanilla (or any flavor) egg white protein powder, and 1 T oat flour until mixed well, but not too frothy.  Put 1 tsp light olive oil (one with no olive taste) in a nonstick 10 “ pan, pour in the batter and cook over medium heat as you would an omelet, but leaving it flat in the pan not folding it in half.  When it’s set and the bottom is beginning to slightly brown, flip and continue cooking long enough to lightly cook the other side.  Transfer to a plate.  You’ll have a large “pancake” which covers the entire plate.  Add the toppings.   

Topping: 1 ½ to 2 cups strawberries (fresh or frozen, thawed), dabs of whipped cream (from the can).  Sprinkle with 1 T slivered almonds.

For a blueberry pancake, substitute ¾ to 1 cup blueberries for the strawberries.

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sue

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil. ZoneFast 1-2-3 is the best!

Consultant of Zone Labs

Certified Zone Affiliate

View my Zone Fast 1-2-3 meal photos here:  http://s531.photobucket.com/albums/...3%20Meals/

View my classic Zone meal photos here:  http://s531.photobucket.com/albums/...4/?start=0

I don't put baking powder in mine, either.  It probably won't hurt any if you want to add some. 

My recipe starts out with dry oats, and is approximately 8 blocks of carb.   You would use the same proportion for quick oats, as I think the carb values are  very similar. 

Here’s another one of my pancake recipes.  It was inspired by the Bed and Breakfast Waffles on Zonediet.com.  You can find more of my recipes here:  http://www.zonediet.com/Community/F...fault.aspx


Sue's Steel Cut Oat Pancakes

(4P, 4C, and 4F)



Ingredients:


For the pancake batter:

the whites of 2 eggs

1/4 cup cottage cheese

2 scoops of Zone Protein Powder

1 1/3 cups of cooked steel cut oats

1 teaspoon of alcohol free glycerin based vanilla or almond flavoring

1 teaspoon almond oil (light olive oil can be used instead)

water to slightly thin the batter (don't thin it too much!)


For cooking:

1 1/3 teaspoon light olive oil


Directions:


Process the pancake batter ingredients in a food processor only until the cottage cheese lumps disappear (there will still be some visible oatmeal grains). Thin with a little water if necessary.

Heat the oil on medium in a well seasoned cast iron skillet or a blue steel crepe pan (the steel crepe pan works best). Turn heat to low and pour batter into the heated pan making 3 to 4 inch sized pancakes. The recipe makes about 8 to 10 pancakes (they're thinner than traditional pancakes made with flour).

We split these between 2 people and add other foods, such as cheese or turkey bacon, and berries, to complete the rest of the meal.

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