These pancakes are not traditional in the sense that they aren’t made with flour (or even flour substitute). Instead they are made with egg whites (high protein), oatmeal (great soluble fibre) and a banana. So this recipe is a good one for the celiacs and those who are eating gluten-free. The banana adds that mild sweetness that you’d want in a breakfast pancake. Depending on your appetite, you can use either 3 or 4 egg whites (I find 4 is a little too much to finish).
Another great thing about this recipe is you can convert it directly into muffins for an ‘on the go’ breakfast.
Ingredients
Servings 1
- 1 mashed ripe banana
- 3 (or 4) egg whites
- 1/3 cup oat bran
- 2 shakes cinnamon
- small splash vanilla (optional)
Method
In a mixing bowl mash up the banana. Add the egg whites and mix all together.
Add the oat bran, and cinnamon.
Heat up either cooking spray or coconut oil in a large frying pan (I don't use the single sized one, even though it can look prettier - you will need to cook it for much longer on low heat so it will cook through).
Add the mixture and cook the way you'd make regular pancakes. Cook it on medium heat so the outside doesn't burn before the inside is cooked. It's ready to flip when the bottom side is brown.
It's finished when it's the brown pancake colour and not too wet.