Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1/2 cup liquid egg whites
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: 1-2 tablespoons of water or unsweetened almond milk if the batter is too thick
Instructions
- Step 1: Blend the Batter – Place the rolled oats, liquid egg whites, baking powder, cinnamon, vanilla extract, and salt into a high-speed blender. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and resembles a traditional pancake batter. If the batter seems too thick, add a tiny splash of water or almond milk and pulse again.
- Step 2: Preheat the Skillet – Heat a non-stick skillet or griddle over medium-low heat. It is important not to use high heat, as these pancakes cook best when given time to rise. Lightly coat the pan with a small amount of coconut oil or non-stick cooking spray to ensure easy flipping.
- Step 3: Cook the Pancakes – Pour the batter onto the hot skillet to form small to medium-sized pancakes. Cook for about 2-3 minutes or until small bubbles begin to form on the surface and the edges look set. Carefully flip each pancake with a spatula and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Step 4: Serve and Enjoy – Remove the pancakes from the heat and stack them on a plate. Garnish with your favorite toppings while they are still warm for the best flavor and texture.
- Cook Time: 15 minutes
- Diet: Vegetarian, Gluten-Free