Ingredients for Egg White Oatmeal Pancake With Peanut Butter And Banana
- 2 large egg whites
- 1/4 teaspoon ground cinnamon
- Splenda Sugar Substitute
- Oatmeal
- 1-2 tablespoons peanut butter
- 1/2 banana, sliced
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How to Make Egg White Oatmeal Pancake With Peanut Butter And Banana
- Whisk 2 large egg whites, 1/4 teaspoon cinnamon, and 1 tablespoon Splenda together in a bowl until light and frothy.
- Lightly grease a medium nonstick skillet with cooking spray over medium heat.
- Pour the egg white mixture into the skillet.
- Immediately sprinkle 1/2 cup rolled oats evenly over the egg whites.
- Cook for 3-4 minutes, or until the edges are set and the bottom is lightly browned.
- Carefully flip the pancake and cook for another 2-3 minutes, or until the oatmeal is golden brown and the pancake is cooked through.
- Transfer the pancake to a plate, oatmeal side up.
- Spread 1-2 tablespoons of peanut butter over the oatmeal.
- Top with 1/2 a banana, sliced.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
43g
Fat
12g
Carbs
11g
