This breakfast is surprisingly easy and tasty. I used roasted red pepper hummus. It tastes good but I might actually like this better with just salt and pepper (maybe a little greek yogurt/sour cream?).
Combine 6 egg whites, 1/2 c oats and 1 grated zucchini in a mixing
bowl and mix until well combined. Spray or coat a non-stick pan with a
light layer of oil and ladle the pancake mix onto the pan as you would a
Note: Watch the heat on these. You may need to
keep it closer to medium and allow these to cook longer. You want the
eggs to cook completely without letting the pancake burn. Adjust
accordingly. Remove pancakes from the pan when cooked through and top
with a bit of hummus.
(You can definitely make these in advance and heat up in the morning for a quick breakfast!)
I froze half the recipe and ate the rest. I think they're better cooked more rather than less, some I made weren't quite cooked enough, might even try for crispy next time.