Body For Life Pancakes or Muffins (Shannycakes)

4 egg whites
1/4 C cottage cheese
1/2 C oats
four packets of Splenda
1 tsp cinnamon
1 tsp vanilla

Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.

Variations:
Banana Shannycakes: Add a 1/2 banana and cut the oatmeal to 1/3C.
Chocolate Almond Shannycakes: Omit cinnamon and add 2 Tbsp unsweetened cocoa, two extra packets of Splenda, and 1 tsp almond extract. Increase vanilla by 1/2 tsp.
Apple Pie Shannycakes: Cut oats to 1/3 C, add 1/2 jar of pureed apples (baby food) and add 1/4 tsp of nutmeg
Pumpkin Shannycakes: Add 1/4 C canned pumpkin, 1/2 tsp nutmeg, 1/8 tsp of ginger and 1/8 tsp of cloves.

Regular Plain Oatmeal Pancakes

(serves 3)
Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Monica Brant Pancake

4-5 Egg whites
1/4 cup Nonfat cottage cheese
3 ounces Extra firm low fat tofu (abt 1/2 cup)
1/2 cup Old Fashioned oatmeal
Optional:
1/2 scoop Berry flavored with protein

Blend ingredients together.Add vanilla or almond extract, cinnamon and nutmeg. Cook batter like pancakes flipping when the cake bubbles in pan (use nonsticking cooking spray).Add either butter, butter spray or Smart Beat or nothing at all