These low glycemic index pancakes are a great way to get that stick-to-your ribs oatmeal feeling that will sustain you for hours. I like to cook up several at once and reheat them in the microwave, as needed. I usually cut them into 4 wedges, place them into a Ziploc® bag and I have a great grab and go breakfast. They are great with a raspberry fruit spread, but feel free to substitute your favourite kind.
1/2 cup oatmeal
6 egg whites
1 tbsp raspberry fruit spread (double fruit, no sugar added)
Heat a small frying pan over medium heat for several minutes. Mix oatmeal, egg whites and fruit spread together. Spray pan with non-stick spray. Pour mixture into pan. Flip after approximately 5 minutes and cook for an additional five minutes on other side.