The snack edit 635

Egg White and Oat Pancakes with Raspberries

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

1 serving · 7 ingredients · 3 steps

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Egg White and Oat Pancakes with Raspberries, plated and ready to serve. — The finished recipe. Egg White and Oat Pancakes with Raspberries

Ingredients 1 to 6 for egg white and oat pancakes with raspberries arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for egg white and oat pancakes with raspberries arranged separately on a dark worktop. — Ingredients 7 to 7. 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.)

Egg White and Oat Pancakes with Raspberries, preparation step 1: Blend the egg whites, oats, banana, cinnamon and baking powder until smooth, then leave the batter five minutes for the oats to swell. — Step 1. Blend the egg whites, oats, banana, cinnamon and baking powder until smooth, then leave the batter five minutes for the oats to swell.

Egg White and Oat Pancakes with Raspberries, preparation step 2: Heat a non-stick pan over a medium heat and spray it. Spoon in the batter to make three or four small pancakes. — Step 2. Heat a non-stick pan over a medium heat and spray it. Spoon in the batter to make three or four small pancakes.

The finished egg white and oat pancakes with raspberries. — Step 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.

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