Egg White and Oats Protein Pancakes
ContinentalGym & High-ProteinGolden eggsEasy
Soft pancakes made from oats and egg whites with banana for sweetness — a gym-friendly breakfast with no refined sugar.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 egg whites
- 1 whole egg
- 1/2 cup rolled oats
- 1 small ripe banana
- 1/2 tsp baking powder
- 1/4 tsp cinnamon powder
- 1 tsp cooking oil
- 1 tbsp honey (optional)
Method
- Blend the oats into a fine flour.
- Add the egg whites, whole egg, banana and baking powder; blend until smooth.
- Rest the batter for 5 minutes.
- Heat a non-stick pan and brush lightly with oil.
- Pour small rounds of batter and cook for 2 minutes until bubbles appear.
- Flip and cook for 1 more minute.
- Serve warm with honey if you like.
Nutrition — estimated per serving
Calories (estimate)215 kcal
Protein (estimate)14 g
Fat (estimate)4 g
Carbs (estimate)32 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Cook pancakes on medium-low heat so they do not burn. Allergic to eggs? This recipe is not suitable. If oats are not available, use atta (whole wheat flour) instead. Eat fresh; pancakes go soft if stored.