Egg white, banana and oat pancakes

Ingredients

For 1 serving

• Banana60 g
• Egg whites100 g
• Oat flour15 g
• Sunflower oil1 teaspoon

Contains: gluten, eggs

Method

1. Peel the banana and mash it in a bowl with a fork until almost smooth.
2. Add the egg whites and oat flour and whisk until the batter is smooth and lump-free.
3. Heat a non-stick pan over medium heat and grease it with the oil, wiping it round with kitchen paper.
4. Pour in small ladlefuls of batter, well spaced, and cook for about 2 minutes, until bubbles form on top and the edges come away; flip with a spatula and cook for another 1–2 minutes, until golden.
5. Keep the pancakes covered on a plate and repeat with the remaining batter; serve them hot.