This recipe is inspired by the Trim Healthy Mama Pancakes from the THM cookbook, p. 259.  It gives you pancakes that look and taste like IHOP white flour pancakes, but they aren’t. They use no wheat flour at all, white flour or whole wheat. They don’t spike your blood sugar like those ones. These pancakes are basically made out of cottage cheese, oats, and egg whites. I have tweaked the THM recipe a bit to involve soaking the oats overnight to neutralize phytic acid in the oats. I also just use stevia powder, instead of the THM Super Sweet blend. The recipe makes a single serving, which means two large pancakes or three medium ones.

The night before you want pancakes, soak 1/3 c oats in 1/3 c lowfat cottage cheese.

The next day, put  mixture in blender.

Add to blender and mix well:

3 egg whites

1/2 t baking powder

1 t stevia powder

2 pinches mineral salt

1/3 t vanilla

Generously spray your griddle with coconut oil spray or melt butter in it. Pour batter onto hot griddle. Flip when bubbles break.

Top pancakes with my new recipe for stretching  maple syrup, which is below.

Boil together:

1/2 c maple syrup (a no-no on the THM diet plan, but since I am maintaining weight right now I use it)

2 cups water

1/4 t mineral salt

1 tsp molasses

After you bring this all to a boil, whisk in:

1/2 t glucomannan powder

Taste and adjust the salt and sweetener so you have the right balance of sweet and salty.

I also love to top them with 0% Greek yogurt and blueberries. As I eat the pancakes, sometimes I keep adding more berries and yogurt and syrup and sprinkle stevia powder on top of all of it to stretch out the goodness. Yum!

In the original THM book, which combines the details of the plan with the recipes, you get the back story to this recipe. The authors explain that they got their THM pancake recipe from a friend who had a carb addiction, specifically to pancakes. She loved them, so much she ate pancakes every day. But she knew she needed to lose weight by cutting out refined grains and sugars that she was used to eating at her restaurant meals. She searched high and low for a nutritious pancake recipe that wouldn’t spike her blood sugar, knowing that if she could eat non-refined grain pancakes every day, she could stay on the whole foods diet bandwagon . She came up with this recipe using oats and cottage cheese and started eating them every day, and she lost 40 lbs! Who has ever heard of losing weight eating pancakes every day! I love it!