Egg White and Oat Pancakes with Raspberries

Make egg white and oat pancakes with raspberries, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 whites, about 66 g Egg white
30 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
50 g (about half) Banana (Peeled weight. A medium banana is about 100 g without the skin.)
50 g Raspberries
A pinch Ground cinnamon
Quarter of a teaspoon Baking powder
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Blend the egg whites, oats, banana, cinnamon and baking powder until smooth, then leave the batter five minutes for the oats to swell.
2. Heat a non-stick pan over a medium heat and spray it. Spoon in the batter to make three or four small pancakes.
3. Cook for two minutes until bubbles break on the surface and the edges look dry, flip, and give them another minute. Stack with the raspberries on top.

Contains eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-white-oat-pancakes-raspberries

AI-generated images illustrating the recipe.

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