Say hello to my new favorite breakfast!
Truth be told, I try to rotate what I eat every day so as to avoid becoming allergic to it, but every night before I make these, I get excited!
Who am I kidding, I pretty much get excited for breakfast every night, but these have been special in that they’re quick and easy to make, totally sugar-free, and very filling! Usually, when I have a smoothie in the morning, I’m hungry again an hour or two later, but these have been easily keeping me satisfied until lunch time.
I won’t bore you with all of the benefits of oat bran, considering you can just google it, but I will tell you why I like it. Not only is it a candida-friendly food (great for this postpartum girl, when my changing hormones put me at risk for the nastiness), it is also a great source of fiber, which helps keep things a-movin’!
I plan on exploring the world of oat bran cereals, both hot and cold, in the near future, but for now, please enjoy this video showing you exactly how to make my pancakes!
Wholesome, sugar-free, and high in fiber pancakes.
- 2 eggs
- 2 T . Greek yogurt
- dash salt , cinnamon, and vanilla, as desired
- 1/2 c . oat bran
- blueberries or other fruit , as desired
- Whisk eggs, yogurt, salt, and spices until well combined.
- Stir in oat bran.
- Fry as you would pancakes!
Fat: 11.4 g Carbs: 25.7 g Sugar: 6.4 g Protein: 20.2 g; Nutrition facts based on eggs, 0% Greek yogurt, and 60 grams (a measured estimate of my oat bran equal to 1/2 cup) oat bran. WW points (new system): 7
I easily eat this entire recipe myself, but feel free to cut it in half, if desired.
My favorite sugar-free way to top these is with a spoonful of coconut oil, a dash of sea salt, and a good sprinkle of cinnamon. A few extra blueberries doesn’t hurt either. 🙂
Do you enjoy oat bran?
Shared with: Full Plate Thursday