Oats & Egg White Pancakes Recipe

Grind oats

Place the rolled oats in a blender or food processor and process until they reach a fine, flour-like consistency (about 30–45 seconds). Scrape down sides if needed.

Combine dry ingredients

Add the ground oats to a medium bowl and whisk in the ground cinnamon, baking powder, salt, and granulated sugar until evenly distributed.

Mix wet ingredients

In a separate bowl or the blender cup, combine the egg whites, almond milk, and vanilla extract. Whisk or pulse until slightly frothy and well combined.

Make batter

Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to allow the oats to hydrate and the batter to thicken. If the batter seems too thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Heat pan

Warm a nonstick skillet or griddle over medium-low heat. Add the neutral oil or butter and swirl to coat the surface.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until the edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Carefully flip and cook the other side until golden and cooked through, another 1–2 minutes. Adjust heat as needed to avoid burning while ensuring the pancakes cook through.

Keep warm

If making a larger batch, transfer finished pancakes to a baking sheet and keep in a 200°F (95°C) oven while you finish cooking the rest.

Serve

Stack pancakes and serve topped with fresh berries or sliced banana and a drizzle of maple syrup or honey, as desired.