Oatmeal Pancakes with Crustless Quiche(post workout – yummy!)

by on January 15, 2013

Makes 6 large pancakes

  • 2 cups rolled oats
  • 2 cups organic buttermilk

* Mix these two ingredients together and refrigerate overnight (or for at least an hour).

  • 2 whole pastured and organic eggs lightly beaten
  • 1/2 cup buckwheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 Tbsp. Splenda
  1. Preheat the griddle to a medium high setting.
  2. Stir eggs into the oatmeal until well blended.
  3. In another bowl mix flour, baking soda, baking powder, splenda, and cinnamon.
  4. Add to oats mixture and mix. Batter will be thick.
  5. Drop by large spoonfuls on griddle.
  6. Serve with warm sugar-free maple syrup (or apple or other fresh fruit toppings are good as well).

Per portion:
Calories 192
Fat – 4g
Protein – 11g
Carbohydrates – 30g
Dietary Fiber – 4g

from July 2010:

Our recipes this month come by way of a gentleman we call “Big Chef”. His name Adam Pearce and he has over 22 years experience as a Professional Chef. He has worked in various places such as 4-5 Star Hotels, Clubs, Restaurants and World Class Resort at Hayman Island. He shares his wealth of knowledge in Healthy Cooking/Diet etc. Adam says, I cook food from my heart and treat food with respect. Thank you Adam! Let us know what you think when you try these tasty and healthy dishes!