Recipe Fridays: The Oat-Egg Pancake

The “Oat-Egg Pancake” (a Marissa-original) is delicious, healthy (and easy) for breakfast.  Make it on the stove, in the microwave or as a frittata in the oven.  Freeze for later, grab it, and go!
In the beginning…
My mother discovered the oat-egg recipe when I was in high school and too cool to eat Aunt Jemima pancakes.  I marveled at how an instant package of Quaker oatmeal mixed with egg whites could produce a bubbling pancake-like texture in the skillet.  To this day, my family still enjoys the oat-egg pancake creation — and we use all sorts of fun ingredients nowadays.
The myriad flavors

Banana-bread: for a banana-bread flavor, this is pretty easy and fun to make.  Keep the base ingredients (oats and eggs) and mash up one ripe banana, crushed walnuts, 1 tsp vanilla, and cook on the stove-top with butter in the pan.

Chocolate chip: just because it’s healthy does not mean it can’t taste great.  Those with nostalgia for chocolate-chip pancakes should add mini dark-chocolate chips to the mixture.  It melts nicely.

Cinnamon-raisin: if you are a fan of oatmeal raisin cookies (yes, you know you are), this pancake flavor might be your favorite.  To the base, add in a half tbsp of cinnamon, 1 tsp vanilla, a handful of raisins, and a dash of brown sugar.

Pumpkin-pie: in the Thanksgiving mood, add in some pumpkin seeds, a 1/4 cup of pumpkin from the can, a dash of brown sugar and 1 tsp vanilla.

Fruity Flaves: going for that fruity taste — dried fruits are insanely tasty.  Add in dried cranberries, apricots, dried blueberries and any fresh fruit you can find (fresh blueberries and blackberries work well but turn the pancake dark so be prepared).  Honey and salt garnish add a sweet and savory boost.

Say! I like oat-egg pancakes!

And I would eat them in the microwave, on the stove, in the oven and out of the freezer!  Now how does that work?

Stove-stop: see the graphic for directions.

Microwave: cook the mixture on high for one minute in a microwave-safe bowl.  Remove from the microwave and mix the mixture to redistribute the uncooked egg parts.  Place back into the microwave for another minute.  Serve.

Oven: if you have ever cooked a frittata, this is what the product should resemble.  Preheat oven to 350F.  While that heats up, start cooking your oat-egg pancake over low-medium heat on the stove for a few minutes.  Place the skillet in the preheated oven, bake for 20 minutes, (or when browned and frittata-puffed). Flip onto a serving plate, cut into wedges.  Serve.

Frozen: You cannot eat a frozen pancake or you will crack your teeth.  But you can prep it in advance, wrap in tin foil and store in the freezer for a week or so.  When you are ready to eat it, defrost the night before.

Nutrition Facts

This hearty breakfast serves over a third of the daily fiber needs for men and over a half for women.  The protein is ample (more than one serving’s worth: >8g) for a filling breakfast.  The calories are adequate for a training male or female (the pancake can be broken into parts to eat in two sittings, if it feels like too much).

Item Nutrition Facts
1 whole egg, 2 egg whites 112 kcal, 5.5g fat, 212mg cholesterol, 1g carbs, 0g fiber, 13.5g protein
¾ cup 110 kcal, 1.8g fat, 0mg cholesterol, 19g carbs, 3g fiber, 5g protein
2 tbsp flaxseed meal 80 kcal, 6g fat, 0mg cholesterol, 4g carbs, 4g fiber, 3g protein
3 tbsp wheat germ 60 kcal, 1.5g fat, 0 cholesterol, 7g carbs, 2g fiber, 4g protein
½  tbsp honey 32 kcal, 0g fat, 0mg cholesterol, 8.7g cho, 0g fiber, 0g protein
½ cup strawberry halves 24 kcal, .2g fat, 0mg cholesterol, 5.9g carbs, 1.5g fiber, 0.5g protein
TOTAL 418 kcal, 15g fat, 212mg cholesterol, 45.6g carbs, 10.5g fiber, 26g protein

 

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