SCOTTISH OAT PANCAKES
13 ⁄4 cups rolled oats 11 ⁄4 cups self-rising flour 1⁄2 tsp. cinnamon 2 large eggs, separated 13 ⁄4 cups milk 3 tbsp. butter, melted
1 (9 oz.) container Greek yogurt Fresh raspberries 6 tbsp. thyme honey or regular honey
1. Heat oven to 225°F; warm a plate to keep the pancakes warm. Process oats in a food processor until they resemble flour.
2. In a bowl, mix processed oats, flour and cinnamon. Whisk in egg yolks and milk. Put egg whites in a bowl; whisk until they form soft peaks. Gently fold whites into the batter.
3. Heat a heavy, nonstick frying pan over high heat. Reduce to medium-high; use a pastry brush to brush with butter. Pour in a ladleful of batter, cook 1 to 2 min. until it puffs up. Flip and cook 2 min. or until lightly golden. Keep pancakes warm in oven. Repeat with remaining batter, adding more butter to pan as necessary. Serve with a scoop of Greek yogurt, a few raspberries and a drizzle of honey.
PER SERVING: 389 cal,
14g protein, 59g carbs, 3g fiber, 23g sugar, 11g fat
Soft, nutty and delicious!