Ingredients
Scale
- 1/2 cup rolled oats (old-fashioned)
- 1/2 cup liquid egg whites
- 1/2 medium banana, ripe
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
- Optional: Stevia or honey for extra sweetness
Instructions
- Step 1: Blend the Ingredients. Place the rolled oats, liquid egg whites, banana, cinnamon, vanilla extract, baking powder, and salt into a high-speed blender. Pulse until the mixture is completely smooth and the oats have turned into a fine flour consistency. Let the batter sit for 2 minutes to allow it to thicken slightly.
- Step 2: Heat the Skillet. Place a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of coconut oil to prevent sticking. Wait until the pan is hot before adding the batter; a drop of water should sizzle when it hits the surface.
- Step 3: Pour the Batter. Pour about 1/4 cup of batter onto the skillet for each pancake. Depending on the size of your pan, you may need to cook them in batches. Avoid overcrowding the pan so you have enough room to flip them easily.
- Step 4: Cook and Flip. Cook the pancakes for about 2 to 3 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set and dry. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the other side until golden brown.
- Step 5: Serve and Enjoy. Remove the pancakes from the heat and stack them on a plate. Serve immediately while they are warm for the best texture and flavor.
- Cook Time: 15 minutes