I made a mini batch of (black pepper) ice cream last week that required three egg yolks. But what was I to do with the leftover whites?
Pondering my options, I remembered my friend Amy making this peculiar “protein pancake” for herself in college. I finally decided to investigate.
This is not your typical pancake. There’s no flour; just oats, egg whites, baking powder, and spices. Add some mashed banana (or any other kind of fruit) to the “batter” for a little more body.
I made this twice for breakfast last week. The first time (see the picture below), I did not put any fruit in the batter and cooked it in a tiny dash of coconut oil.
My first attempt came out a bit pale and dry, but after lubing it up with a hefty amount of maple syrup and sunflower seed butter, I was very happy.
My second attempt…
…came out just right. I added half of a banana, mashed, to the batter and sautéed it in butter (I used just shy of 1/8 of a teaspoon, so not that much at all). The edges were golden, and the fruit gave the pancake a little more oomph.
This oatmeal “pancake” is full of protein, whole grains, fruit, fiber, and healthy fat. A great way to use up leftover egg whites, but really just a great way to kick off the day.
Prepare the batter the night before to save time and soften your rolled oats. Or, prepare the batter first thing in the morning, set the water to boil for coffee and get yourself dressed. When you come back, the batter will be ready to cook.
Note that you can change the ratio of ingredients. If you want a smaller portion, use 1/4 cup oats and 1/4 cup egg whites. Or you can go bigger and use 1/2 cup oats and 1/2 cup egg whites. After making the pancake once or twice, you will easily get a feel for portions and you can be looser with the measurements.
Oatmeal “Pancake”
adapted from Kath Eats and Carrots ‘n’ Cake
serves 1
Ingredients
1/3 cup oats, rolled** or quick
1 large or extra-large egg, or 1/3 cup egg whites (from about 1-2 eggs)
1/2 teaspoon baking powder
1/2 teaspoon vanilla
cinnamon, to taste
optional: 1/2 mashed banana, or 2 tablespoons pumpkin puree, or orange zest
optional: 1 teaspoon chia seeds (helps to thicken)
Directions:
Mix together all ingredients in a bowl. Let sit for 5 minutes or so. **If using rolled oats, you can mix together the night before so the oats soften.
Spread a touch of butter or oil onto a heated skillet, and pour the batter in while shaping it into a large disc “pancake.” When you can shake it around in the pan, it’s time to flip. ++You can also do two mini pancakes instead of one large one. Cook until golden, about 2-3 minutes per side.
Once cooked through, top with syrup, nut/seed butter, jam, yogurt, or fruit…endless possibilities.
Oatmeal Protein Pancake, prepared the night before. In the morning, just pop the pancakes in the microwave for 30 seconds or so, place them back into the to-go container, add toppings and fruit, and run out the door! Yum.
Figsinmybelly 