Low-Fat Power Pancakes

Many of the best breakfast foods are fatty, and some mornings you just need pancakes. Not a rice cake. Not a sad bowl of plain oatmeal. Pancakes. These scratch that itch in about five minutes and are one of the best-tasting low-fat recipes we made. The oats and egg whites give you enough protein to actually feel full, and the applesauce keeps them soft without any butter or oil. Our toddler eats them too, which is the highest compliment a breakfast food can get.

Instructions

1. Blend the rolled oats in a blender or food processor until they become a fine flour.
2. Add the egg whites, applesauce, baking powder, cinnamon, and vanilla. Whisk or blend until smooth.
3. Heat a non-stick skillet over medium-low heat.
4. Pour batter into the pan to form pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
5. Flip and cook for another 1–2 minutes until golden.

Notes

Top with fresh berries, a drizzle of honey, or fat-free maple syrup. The applesauce replaces the oil or butter you’d find in traditional pancakes. Use certified gluten-free oats if needed. This makes one generous serving — double the recipe for two people.