Pancakes can be made in a way that offer a protein punch and fibre. If

you want to switch this recipe up from time to time, feel free to top

with your fruit of choice (i.e. blueberries or sliced strawberries). You

can also occasionally drizzle a small amount of agave syrup over top.

Oatmeal Egg-White Pancake

Serves 1

1/2 cup (125 mL) instant quick oats or old-fashioned oatmeal

3 large egg whites

3/4 cup (175 mL) water

Brown sugar or cinnamon, for sprinkling

Cook oatmeal with water as directed on package.

Add egg whites to cooked oatmeal and stir with a fork.

Heat omelet-size non-stick pan over medium-high heat. Pour in mixture and cook until top is golden brown with bubbles, then carefully flip pancake over. When bottom is browned, remove pancake from pan and sprinkle lightly with brown sugar or cinnamon.

Per serving: 240 calories, 2 g total fat, 17 g protein, 37 g carbohydrates, 6 g fibre

Courtesy of Dr. Joey Shulman www.drjoey.com

Twitter: @drjoeyshulman