This is probably this most simple pancake either. It’s not your typical pancake either. It is gluten-free, and made of just a few simple, nutritious ingredients. I broke down the recipe per-pancake, so it’s easier to calculate the calories and so you can choose just how many you want to make! Plus, because you make them one-at-a-time in a small skillet, the recipe can be prepped multiple times over while one is cooking.
~In a small non-stick skillet (or Pam-sprayed skillet) over medium heat, start toasting the oats, in a single layer. In a small bowl, combine the egg white, water, and sweetener; whisk with a fork until it just begins to get frothy. When you start to smell the oats getting toasted, sprinkle the cinnamon over the oats, then scatter the blueberries over the oats, and pour the egg white over the top. Tilt the pan around so the egg white completely covers the oat/blueberry layer. Use a spatula to flip the pancake and let cook briefly on the other side (the process goes quickly!).
~Put the pancake on your plate and gobble up! You can drizzle it with your favorite syrup or honey if that floats your boat!
Strike up a conversation: Do you typically eat the same thing for breakfast every morning? Or do you like to spice it up with a bit of variety?
