Batter:
- 1/3 c. raw old-fashioned oatmeal (or gluten free oats)
- 1 large egg, beaten (or ¼ c. egg substitute)
- ¼ c. skim or low fat milk (soy or almond milk (rice milk is too thin))
- ¼ tsp. salt
Topping:
- ¾ c. mixed frozen blueberries, raspberries, blackberries (or any berries)
- ¼ c. low fat cottage cheese (or ricotta)
- 8 crumbled plain pecans
- Generous sprinkle of Leslie’s Spice
Leslie’s Spice:
- ¼ c. sugar substitute (optional - can be made without any sugar or sugar substitute)
- 3 T. cinnamon
- 1 T. orange peel
- 1 T. lemon peel
- 1 tsp. allspice
- 1 tsp. cloves
- ½ tsp. nutmeg
Thoroughly mix together and put into an empty spice or shaker bottle. Double or triple to have plenty on-hand for other uses.
Stir batter ingredients together until thoroughly mixed. (If there's time, refrigerate overnight in a sealed container). Heat 7" skillet pan on top of stove at med-high setting, spray heated pan with canned grease, and pour batter into heated, greased skillet. Evenly spread the oatmeal throughout the batter. Cover. When pancake begins to rise, or appears brown enough on the bottom, flip it over, cover pan, and cook until desired brownness on the flip side. Slide out of pan onto a serving plate or into a large serving bowl.
While pancake is cooking, put fruit into a microwaveable bowl, top with cottage cheese. Microwave 90 seconds or until syrup forms from the fruit. Pour over pancake.
Sprinkle nuts over the fruit and cheese; sprinkle finished dish with Leslie's Spice.
Serve immediately.
Low fat, low cholesterol, low sugar, uses fruit, raw nuts. Suitable for low fat, gluten free, low cholesterol, low sugar diets.
This recipe was created to adhere to portion control and because of inability to eat refined sugars. My additional portion of dairy (other than the milk in the pancake) is a small side dish of plain low-fat yogurt with a little of the berry syrup drizzled over the top. This recipe satisfies a breakfast portion of 1 fruit, 2 fat, 2 proteins, 1 grain, 1 dairy.