The best thing about these is that you can make them in advance, put in whatever flavorings you like and freeze them for future use! You can freeze them in individual baggies (or stack them I think?) and pop them in the toaster oven for a few minutes in the morning.
The are pumpkin, so they're a bit orange/brown, but you can use anything. I'll post flavors as I make them.
1 cup old fashioned oats
3 servings egg whites (this looks like a lot, I'm still playing with it)
1.5 tsp baking powder
This is exactly 375 calories (or ~55-65 cals/cake)
Mix everything (except baking powder!) together in a bowl and allow to sit for 15 mins. Then, mix in baking powder. Spray down a pan with cooking spray and pour on one HEAPING soup spoon-full of batter down on the pan. If you like drier cakes, spread the batter around for a thinner cake (also easier to flip). If you want your pancakes thicker, go ahead, leave 'em thick. They'll be a little doughy inside, but I like it that way!
Add to base: 1 cup unsweetened pumpkin puree
1 tsp vanilla
2 tbsp sugar free maple syrup
1 tsp each of cinnamon and ginger (I think I added more ginger bc I love it)
Total: 75-85 cal/cake
*I put some jam on top to bump up the flavor and the calorie count up to 100*
This is just 1 serving (1/3 cup oats, 1 serving egg white, frozen blueberries, 1/4 cup cottage cheese)
Add to base: 1 cup frozen blueberries (microwaved until warm), 1/2 cup fat free cottage cheese or ricotta cheese, consider lemon zest or vanilla or cocoa powder as seasoning.
Total: 70-80 cal/cake
*These barely require anything on top, but a touch of maple syrup or maybe a shmear of cream cheese might be nice*