One of my favorite meals on The Model Trainer Method is our egg white and oats pancake. I tend to eat mine cold, in the morning, as I am rushing to get to the gym for a predawn workout or to get the kids out the door to school. One Saturday morning, when I had a bit more time—and some leftover Butternut Squash from dinner the night before—I played around a bit with the recipe and discovered a new, delicious and healthful twist on my go-to breakfast. Butternut squash adds a touch of sweetness and lots of Vitamin A, which is great for the immune system, skin and eyes. The recipe doesn’t fit the nutritional plan exactly so I would only start using it once you are in maintenance phase.You can also sub cooked sweet potato, acorn squash or pumpkin in place of the butternut squash.
1/2 cup raw old fashioned oats, blended into a flour
1 cup egg whites
1/2 cup cooked butternut squash
1/4 tsp salt
In a blender, blend raw old fashioned oats until it resembles a course flour. Add egg whites, squash and salt and blend until combines. Heat a skillet over medium high heat and coat lightly with coconut oil or grapeseed oil cooking spray. Place a small round of the batter in the skillet and cook, watching carefully, for 2 minutes (you may need to reduce cooking temp to medium to prevent burning pancakes). Spray top of pancake with cooking spray and, slowly and carefully, flip with a spatula. Cook opposite side of pancake 2-3 minutes more. Flip over once and cook 1 minute more. Transfer to warm oven or serve immediately. Make the remaining pancakes. Optional: sprinkle with cinnamon and top with fresh strawberries.