Prep: 5 mins
Cook: 15 mins
Serves: 2 (as a breakfast!)
Ingredients
- 125ml (½ cup) oat milk
- 2 x 60g eggs, separated
- 1 small banana
- 90g (1 cup) rolled oats
- 2 tsp baking powder
- ¼ tsp vanilla extract
- 130g (½ cup) low-fat vanilla yoghurt, to serve
- 4 large strawberries, sliced, to serve
- ¼ cup blueberries, to serve
Instructions
- Put the milk, egg yolks, banana, oats, baking powder and vanilla in a small blender.
Process until smooth. - Use electric beaters to whisk the egg whites until stiff peaks.
Whisk 1–2 tbsp of the whites into the batter.
Use a large metal spoon to fold in the remaining egg whites. - Spray a medium non-stick frying pan with cooking spray.
Heat over medium heat. Pour about 2 tbsp of batter into the pan and cook for 1–2 minutes or until the base sets and bubbles appear all over the top.
Flip and cook the other side for 1 minute.
Repeat in batches, making sure the top looks dry before attempting to flip or the centre will collapse. - Divide the pancakes between serving plates.
Top with the yoghurt and berries. Serve.
Nutritional Info (Per Serve)
- Energy: 1500kJ (359 Cal)
- Protein: 18g
- Total Fat: 11g (Sat. fat: 2g)
- Carbs: 42g
- Fibre: 8g
- Sodium: 476mg
- Carb exchanges: 3
- GI estimate: Low
