Egg White & Oatmeal Pancakes
High protein pancakes made with oats, egg whites, and banana. Quick, clean, and perfect for breakfast or post workout meals.
Equipment
- Blender
- Non-stick skillet or griddle
- Spatula
Ingredients
- ½ cup rolled oats 40 g
- 4 large egg whites about 120 ml
- ½ medium ripe banana
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Cooking spray or small amount of oil
Optional toppings:
- Greek yogurt
- Fresh berries
- Almond butter
- Sugar-free syrup
Instructions
- Add oats to a blender and blend into a fine flour. Add egg whites, banana, cinnamon, vanilla, baking powder, and salt. Blend until smooth. Adjust with a small splash of water or milk if needed.
- Place a non-stick skillet over medium heat and lightly coat with cooking spray or oil.
- Pour batter into the pan to form 3–4 medium pancakes. Cook for 2 to 3 minutes until bubbles form and edges set. Flip and cook for another 1 to 2 minutes until lightly golden.
- Transfer to a plate and add toppings like yogurt, berries, or almond butter.
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in a toaster, air fryer, or microwave.
- Adjust thickness of batter with a small amount of liquid if needed.