Gluten-Free Whey Oat Pancakes with Strawberries
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
Oats contain no gluten of their own but ordinary ones are milled with wheat. Certified gluten-free oats are the same food and the same numbers with the flag removed.
Half a scoop of whey is a small change to the texture and a large one to the protein. A full scoop makes a rubbery pancake unless there is more oat to carry it.

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