Gluten Free Protein Pancakes

Lately I have been trying to find some new ways to have my eggs and oatmeal! This is great since I am gluten sensitive I feel like I am having pancakes with the rest of the family plus still eating "clean."  I am going to try adding a bit of nutmeg next time for flavor! 

Ingredients

1/2 cup Bob Red Mill's Gluten Free Oatmeal

1 cup liquid Egg Whites

1 tsp cinnamon

1 tbsp Splenda

Put in blender and mix together.  Pour onto hot griddle.  Top with sugar-free syrup or fruit.  (not included in nutritional info.)

Nutritional info per serving

Cals 316 Carbs 38 g, Fat 4 g, Protein 31 g, Fiber 6 g, Sugar 1 g

Gluten Free Baked Strawberry Rhubarb Oatmeal

Lately, I have been eating alot more oatmeal and egg whites...well, I thought I would change it up a bit!  The kids love eating their oatmeal this way.  In fact, they ask if they can have it for lunch and dinner too!  I used frozen rhubarb which I think made it a little soggy, so next time I will thaw the rhubarb or use fresh!  I doubled the recipe to feed me and the kids.

Ingredients
1/2 cup Bob Mill's Gluten Free Rolled Oats
1 cup water
1/8 tsp Baking Powder
1/4 tsp cinnamon
1/4 tsp Brummel & Brown Butter made with Yogurt Spread
1/2 tsp vanilla
1/4 cup rhubarb, diced
4 strawberries, diced
2 Tbsp liquid egg substitute

Mix all together and pour into prepared pan.  Bake at 350 degrees until knife inserted comes out clean 35-45 min.  Optional: Sprinkle with brown sugar the last few minutes and broil to create a crunchy top. (not included in nutritional info.)

Nutrition per serving
Cals 272, Carbs 38g, Fat 7g, Protein 13g, Fiber 7g, Sugar 3g