A very healthy breakfast adapted from SBD Recipes, I used oatmeal tofu (a box of silk tofu with oatmeal added) that can easily find in the supermarkets. If tofu is not available, from original recipe low-fat cottage cheese in another choice.
1/2 cup old-fashioned oatmeal
1 box silken tofu
or 1/4 cup low-fat cottage cheese
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
In a blender, process place the oatmeal, tofu, egg whites, vanilla extract, cinnamon, and nutmeg until smooth. In a pan, add a drop of oil (or cooking spray). Add the batter and cook over medium heat until sides are slightly browned.
Top with low sugar cranberry syrup ( sorry for the color :), but it's yum! (You can top the pancake with a low-sugar syrup of your choice.)