9 Reviews of South Beach Oatmeal Pancake

From: *Shelly*

On Feb 11, 2005

Darn good pancakes especially considering they have no flour in them. The texture is a bit rubbery but hey, so what? They taste good and are very filling. I used cottage cheese and had no nutmeg so doubled the amount of cinnamon. Lazy girl that I am I find these a bit labor-intensive as I had to whip out the food processor first thing in the morning but will double the amount next time so I have some batter on hand for the next day.

From: ms_bold

On Aug 8, 2004

I prepared this as part of Sunday brunch for hubby and I. He has been slightly resistant to anything that he believes could be SB related. :roll: However, he really liked this. As I had also prepared lean canadian bacon and eggs (fried for him, poached for me), I cut the pancake in half and shared it. He topped his with butter and syrup. I used a bit of spray butter and fresh peaches and blueberries. It was very filling. I couldn't finish my breakfast plate.

From: Feisty Cat

On Feb 7, 2008

I made it into 4 pancakes--I think one big pancake wouldn't have turned out to my liking. The first time I made it, I followed the recipe, but there was way to much nutmeg for my taste. I left it out and doubled the cinnamon the next time and it was perfect. I also substituted liquid egg substitute (about 3/4 cup)for the whites the 2nd time and the texture was the same. I like them with berries and a little SF vanilla yogurt.

From: LUVMY2BOYS

On Feb 8, 2008

This turned out really good! I cut the recipe in half & used Eggbeaters (1/4 cup), oat flour & fat free cottage cheese. I used 3/4 tsp cinn & no nutmeg-added about 1 tsp Splenda. I LOVE warm bananas, so I mashed 1/2 a banana into the batter which actually worked well! These were actually quite thick & filling even without any baking soda or powder. I had them with a little sugar free syrup. Divine! Thank u for sharing!

From: MuffinBB

On Jul 2, 2008

I totally dig this pancake! It keeps me full until lunchtime, which is really important for me. I definitely recommend starting out with the original recipe, and then tweaking it to your liking. My latest variation on this is: 1/2 cup of egg beaters, 1/4 cup low fat cottage cheese, 1/2 cup old-fashioned oatmeal, 2 tsp. vanilla extract, 1 tsp. maple flavoring, 1 tsp of cinnamon, and 2 tsp. of splenda, and a handful of blueberries tossed in.

From: Kitcatrenee

On Dec 6, 2008

My husband and I both love this pancake - it is SO filling!

From: Miss Annie in Indy

On Jan 8, 2005

DancingCook, Thank you for a basic recipe that can be tweaked to personal preference. I'm always looking for recipes to get more tofu into my diet. I used 3 oz. tofu, 2 egg whites, 2 teaspoons ground flax seed, 1/2 cup old fashion oats, your spices and 1 Tablespoon splenda. This made (3) 3 inch pancakes. Very filling and tasted wonderful. Great for the winter when you want something warm to eat. This will be a staple for me.

From: Chef #1440247

On Nov 8, 2009

Great recipe for South Beach, but these pancakes tend to be very dense. I amended the recipe for light, fluffy pancakes which won't leave you missing the 'real' pancake experience. Here's how: Mix everything BUT 3 eggs white in a small food processor. (Can use a blender, but the mix is too thick and doesn't blend well. If you use a blender, add about 1/4 cup 1% or skim milk to loosen it.) Add a packet of Splenda to sweeten the mix. Put the oatmeal mixture into a mixing bowl. Beat the remaining 3 egg whites to soft peaks, add a packet of Splenda, then beat just until the whites firm up to hard peaks. Take 1/4 to 1/3 of the beaten whites and mix it into the oatmeal mixture to loosen it. (Adding it all will deflate the whites.) Then gently fold in the remaining beaten egg whites. Cook as usual, and you have delicious, light, airy pancakes without the carbs! For a 'syrup', I put fresh or frozen fruit (Phase 2-friendly) into a small saucepan over medium-low heat. Sprinkle on one packet of Splenda and heat so it releases juices, usually mashing the fruit a bit to extract more. Heat until the juices thicken and keep warm until pancakes are done. For an added touch of richness, I'll add a small dollop of butter to melt into the fruit at the end. And it's easy to play with this 'syrup'. With blueberries, add some grated lemon peel. With peaches, add a little orange peel. Have fun with different flavors and enjoy some good-for-you, 'decadent' pancakes!

From: ladypit

On Feb 8, 2005

Yum. I had intended to use fat free cottage cheese but when I opened it, it was orange. So I changed to tofu and it worked fine. My kids call these "Cinnamon pancakes". Nice flavor and texture!