Oat and egg-white pancakes with blueberries
Tall, fluffy pancakes with blueberries that burst as they cook.
Open in the appPer serving
- Calories
- 331 kcal
- Protein
- 22.1 g
- Carbohydrates
- 34.5 g
- Fat
- 11.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Oat flour30 g
- Egg whites100 g
- Eggs1
- Baking powder0.5 teaspoon
- Blueberries60 g
- Butter1 teaspoon
- Maple syrup1 teaspoon
Contains: gluten, lactose, eggs
Method
- In a bowl beat the egg with the egg whites, then whisk in the oat flour and baking powder until the batter is smooth.
- Rinse the blueberries and dry them well.
- Heat a non-stick pan over medium-low heat and grease it with the butter.
- Spoon in the batter to make 4 pancakes, press a few blueberries onto each and cook for 2 minutes, until the edges set; flip and cook for 1 more minute, until golden.
- Serve the pancakes with the remaining blueberries and the maple syrup.
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