I’ve never been a big fan of pancakes. I know, it’s a small crime. It’s not they don’t taste good–is it possible for soft doughy carbs covered in liquid sugar not to? It’s that I know I’m basically eating cake for breakfast. And that, my friends, is something I just can’t swoo with (Clueless reference anyone?). Until someone showed me light.
Back when I was in college, I worked with a girl who used to compete in body building competitions. She told me that her trainer used to have her walk on the treadmill for three miles instead of run because of the fear that intense cardio burns muscle (omg an hour on the treadmill? kill me), she told me about severely restricting her water intake before competitions so her skin would literally stick to her guns (wow), and she also told me about an eggwhite oatmeal pancake breakfast that was high in protein and low in fat (say that last part again?). The pancake was made with three egg whites and a half cup of oatmeal. “It’s so bland though, I need to add a pack of splenda to make it taste good,” she said.
With a few modifications, I came out with the perfect DIY pancake. It takes three minutes to throw together, and four minutes to cook. That’s a total of seven minutes until you get to sit and devour a plate of I-can’t-believe-how-healthy-and-yummy-this-is pancake. To get slightly technical, it’s got an awesome mix of complex carbs, protein, and a little bit of fat; a great post-workout breakfast due to the ratio of macro-nutrients. It’s also named after a make-out game from high school. Does it get any better?
Seven Minutes in Heaven Pancake
- 1/2 cup uncooked plain oatmeal–I use the slow cook kind from Quaker, but quick cooking oats work fine, too
- 1 egg and 1 egg white
- pinch of baking powder–literally, pinch it with your fingers
- dash of salt
- 1 splenda (or other sweetener of your choice)
- optional: dash of cinnamon, chocolate chips, blueberries, flax seeds, coconut, etc., have a party.
Coat a small pan with non-stick spray and heat it on medium. Mix together all ingredients in a bowl and beat it with a fork to get some bubbles in it. The batter will be lumpy because the oatmeal pieces are huge. Pour it in the hot pan and spread it a little with the back of the fork so that it makes a nice circle.
Once you see small bubbles on top, it’s ready to flip. Flip it. Wait two more minutes. Slide out of pan. Top with whatever additions you like, I use sugar-free syrup. Take a million pictures and send them to your friends so that they drool and hire you as their personal chef. Devour.
I lived off of this recipe for breakfast for about a month before finally sharing it with my parents. They went insane over it, and then shared the recipe with my grandma, aunts, uncles, and I even saw my cousin tweet about it last week. Pancake recipe gone viral? If you give it a shot, tweet at me @melruns .
How do you like your pancakes?