Lately I have been trying to find some new ways to have my eggs and oatmeal! This is great since I am gluten sensitive I feel like I am having pancakes with the rest of the family plus still eating “clean.” I am going to try adding a bit of nutmeg next time for flavor!
1/2 cup Bob Red Mill’s Gluten Free Oatmeal
1 cup liquid Egg Whites
1 tsp cinnamon
1 tbsp Splenda
Put in blender and mix together. Pour onto hot griddle. Top with sugar-free syrup or fruit. (not included in nutritional info.)
Nutritional info per serving
Cals 316 Carbs 38 g, Fat 4 g, Protein 31 g, Fiber 6 g, Sugar 1 g