Egg White and Oat Pancakes with Raspberries
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
Egg whites make a pale, light pancake with almost no fat. Two whole eggs instead would double the fat figure and make it richer.
The batter is thin and the pancakes are fragile. Keep them small and do not flip until the edges are dry or they will tear.

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