Dr. Mele suggests that adding a bit of freshly grated ginger is an extra treat!
: Recipe provided by Dr. Aparna Mele, Founder & President of My Gut Instinct
Serves: 10-12 pancakes
Ingredients
1 cup water
1 cup quick-cooking oats
¾ cup whole wheat flour
1½ teaspoons baking powder
1 teaspoon ground ginger
¼ teaspoon baking soda
3 egg whites
½ cup low fat or skim milk
1 tablespoon grated orange peel
½ cup low sugar raspberry spread
Cut fresh fruit of your choice (bananas, oranges, pear, or apple)
Instructions
In a 1-quart saucepan over high heat, bring the water to a boil; stir in the oats. Remove from heat.
In a large bowl, combine the flour, baking powder, ginger and baking soda. Stir in the egg whites, milk, orange peel and cooked oats.
Spray a 12-inch, nonstick skillet with cooking spray. Place the skillet on the stove over medium heat. Spoon the batter into the hot skillet, using ¼-cup portions and spreading into a 3-1/2 inch round for each pancake.
Cook until golden, about 2 minutes per side, turning once.
Top with raspberry spread and fresh fruit. (Add a bit of freshly grated ginger for an extra treat!) Serve immediately.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/ginger-oat-pancakes/