Since I made my first batch of these pancakes I have been making them almost every week.
This recipe is simple and quick to gather. It is very important to beat the whites as per instructions, otherwise pancakes will not be as light and fluffy as they should be. Egg whites give these pancakes air and volume, since there isn’t any flour in them.
Batter is really simple and quick to prepare and if using a large pan you can cook 3-4 pancakes all at once, which will save you some time.
I promise you that once you try this recipe, you will continue to make it every weekend.
Enjoy a healthy breakfast and a lovely weekend!
Ingredients (makes about 20 medium pancakes):
200 grams (7 oz) oats (gluten free brand)
2 large bananas
150 ml. (5 fl. oz) milk
1 teaspoon cinnamon
2 table spoons honey (agave, maple or raw sugar), more or less, to taste
A pinch of salt
3 large egg whites
In a food processor add oats and process finely. Add bananas, milk, cinnamon, honey, salt and process until nice and smooth. Let the batter rest for 10 minutes.
***If you don’t have a food processor, use a hand-held blender to puree bananas and to them add oats and the rest of ingredients.
****If you don’t have a hand-held blender just mash bananas with a fork and then to them add oats and all the rest of the ingredients.
In the meantime, beat egg whites until soft peaks form. Gently fold in egg whites to the oat batter.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat. Use a large spoon to pour a little bit of the batter in the pan. Keep pancakes small, it will be easier for you to flip, since they are gentle and break easily.
Serve with extra honey/agave, fruits, jams.. whatever you like!