Light, fluffy lunch-friendly pancakes built around eggs and a small amount of oats, with optional Greek yogurt or protein powder for extra protein and a naturally lower-fat profile.
BBy Barns
Servings
2
0.5 cup Rolled oats
4 piece Egg whites
1 piece Whole egg
0.5 cup Plain Greek yogurt
1 tsp Baking powder
0.5 tsp Vanilla extract
0.5 tsp Cinnamon
1 pinch Salt
1 tsp Honey
Cooking spray or light oil
Calories
428 kcal
Protein
61g
Carbs
27g
Fat
7g
Fiber
2g
Sugar
9g
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Make the Batter
1. Blend the rolled oats in a blender or food processor for about 30 seconds until they form a fine flour.
0.5 cup Rolled oats
2. Add the egg whites, whole egg, Greek yogurt, honey, vanilla extract, cinnamon, baking powder, and salt to the blender with the oat flour. Blend for 20–30 seconds until smooth and well combined. Let the batter rest for 5 minutes — it will thicken slightly and the baking powder will activate.
3. Heat a non-stick skillet or griddle over medium-low heat and lightly coat with cooking spray or oil. Once the pan is hot (a drop of water should sizzle and evaporate), pour small rounds of batter onto the pan, about 3–4 per batch. Cook for 2–3 minutes until bubbles form across the surface and the edges look set.
Cooking spray or light oil
4. Flip each pancake gently and cook for a further 1–2 minutes until golden and cooked through. These pancakes are delicate — flip only once and keep the heat at medium-low to avoid burning. Repeat with remaining batter.
Serve
5. Stack the pancakes and serve immediately. Top with a spoonful of extra Greek yogurt, a drizzle of honey, or fresh fruit as desired.
0.5 cup Plain Greek yogurt,
1 tsp Honey
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