Oats & Egg White Pancakes (g) Recipe

Prepare oats flour

Place the rolled oats in a blender or food processor and pulse until they form a fine flour (about 20–30 seconds). Stop and scrape the sides as needed so there are no large flakes.

Combine dry ingredients

Transfer the oat flour to a mixing bowl. Stir in the ground cinnamon, baking powder and a pinch of salt until evenly distributed.

Add wet ingredients

Add the egg whites, vanilla extract and liquid sweetener to the dry ingredients. Whisk or blend until a smooth, slightly thick batter forms. The batter should be pourable but thicker than crepe batter; if it seems too thick, add 1–2 tablespoons water or skim milk and mix again.

Rest the batter (optional)

Let the batter rest for 5 minutes to allow the oats to absorb some moisture — this improves texture and helps the pancakes hold together.

Preheat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly oil the surface with the teaspoon of oil or use a quick spray of cooking spray. Wipe excess oil with a paper towel so the pan is evenly coated but not greasy.

Cook pancakes

For each pancake, pour about 3 tablespoons of batter onto the heated pan (or 1/4 cup for larger pancakes). Cook gently for 2–3 minutes until small bubbles appear at the surface and the edges begin to set. Because these are egg-white and oat-based, they may brown less and cook faster than regular pancakes — watch carefully to avoid over-browning.

Flip and finish

Carefully flip each pancake with a thin spatula and cook the second side for 1–2 minutes until set through. Remove to a warm plate and repeat with remaining batter, lightly re-oiling the pan as needed.

Serve

Stack pancakes and serve warm with optional fresh berries or sliced banana and a drizzle of maple syrup or a dollop of yoghurt. Adjust sweetness to taste.