Fluffy and nutritious pancakes without using protein powder or banana, made with 7 ingredients total.
Course Breakfast
Cuisine American
Keyword pancakes, Protein
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 1serving
Author Roberta
Ingredients
3.5 ozEgg whites (from 3 eggs)100 g - 3.5 oz
¼ cupGreek Yogurt70 g - 2.8 oz
⅓cupOat flour45 g
2tablespoonsAll purpose flour15 g
½teaspoonBaking Soda
1teaspoonApple Cider Vinegar
a pinchSalt
Toppings (your preference):
Fresh fruit
Jam
PB & Jam (my favorite)
Nut butter
Chocolate spread
Butter and maple syrup
Yogurt
Instructions
Preheat the pan at medium heat while you're preparing pancakes. (On a scale of 1-9 I usually use 7 on my induction hob).
Whip egg whites at high speed with an electric whisk, until foamy (not necessary to beat them until peaks form).
Add greek yogurt, and incorporate at low heat for just a few seconds.
Then add oat and all purpose flour and incorporate very gently with the whisk.
Lastly add a pinch of salt, baking soda and vinegar (on top of baking soda). Combine with a spatula.
Spray the pan with oil (or skip this if it's non stick), pour your mix (I use an ice cream scoop to measure how much I pour) and cook at medium heat (6 on my induction hob) until bubbles form. Use a spatula to flip and cook the other side.
Enjoy with chocolate hazelnut spread, or PB and jam (or your favorite topping).
Notes
You can also use 100% all purpose.
Highly recommend you eat them immediately, but if you need to prepare them in advance: store into an airtight container into the fridge til the moment you're ready to eat them. Warm them up with a microwave or in a pan at low heat and with cover on.