Gluten-Free Whey Oat Pancakes with Strawberries

Make gluten-free whey oat pancakes with strawberries, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
45 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
1 large (55 g) Egg
1 white, about 33 g Egg white
60 ml Skimmed milk
15 g, half a scoop Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
Half a teaspoon Baking powder
120 g Strawberries
80 g Greek yogurt, 0% fat
3 sprays, about 0.75 g 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 oats to a flour first, then add the egg, egg white, milk, whey and baking powder and blend again. Leave it for five minutes.
2. Cook small pancakes in a sprayed pan over medium-low heat for two minutes a side.
3. Hull and halve the strawberries and pile them on with the yogurt.

Contains milk and eggs.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/gluten-free-oat-pancakes-strawberries

AI-generated images illustrating the recipe.

#Fuel8 #BreakfastRecipe #RecipeInPictures
