Oaty pancakes are indulgent, filling and most definitely nutritious! Half the mixture to make smaller amounts so you wont be tempted to eat more!
Great for a weekend breakfast or when you have a busy day ahead.
1 Serving = 1 - 2 mini pancakes
MAKES 5-6 MINI PANCAKES
100g porridge oats
125ml oat milk
1 tsp baking powder
2-3 drops vanilla essence
½ tsp of cinnamon
2 eggs separated
Olive oil for cooking
Non stick mini pan
In a blender place the oats, baking powder, egg yolks, banana, cinnamon, essence, oatmilk and blitz.
In a separate bowl beat the whites of the eggs until nice and fluffy.
Spoon the egg white and fold gently into your batter mix.
On a medium heat , heat the oil and add a dollop of your batter.
Don’t make too thick as you want to ensure the middle is cooked.
Cook for 2-3 minutes on the bottom and then place under the grill to rise and brown on top!
HEALTHY SERVING SUGGESTIONS
1tsp of nut butter spread between two pancakes option
1tbsp of natural yogurt spread on top
Handful of berries to top
A drizzle of maple syrup (A DRIZZLE!!!)
Dusting of cinnamon
Need tea or coffee to accompany
Be present, enjoy these and yes you may have a ‘Nigella Moment'
Subscribe to my Newsletter HERE to receive my Weekly Wellness emails on practical nutritional tips, healthy recipes, weight loss guidance and motivational quotes (my favourite part) all created by myself, Catriona McMorris, Nutrition & Wellness coach. As a special BONUS, receive a FREE copy of my Sample 7-Day Meal Plan!