INGREDIENTS
For toppings
- 2 large egg whites
- 125g (1 pot) Greek yoghurt
- 150g or slightly more than 1 cup oat flour (*You can use wholewheat, buckwheat, quinoa or brown rice flour, but it can taste different and the consistency of the batter changes as well. Add water if batter is too dry.)
- 1 tsp vanilla extract, optional
- 1 tsp baking powder, optional (makes the pancakes rise)
- ½ tsp baking soda (gives it that shiny, crisp exterior)
- Coconut oil for greasing the pan, optional
For toppings
- Greek yoghurt, fresh apricots, cinnamon powder
- Greek yoghurt, unsweetened raw cacao powder, 1 tbsp maple syrup, cacao nibs
- Almond butter and slivered almonds
- Greek yoghurt with fresh blueberries
DIRECTIONS
- Crack the egg whites into a bowl. Beat it until it gets rather fluffy, almost starting to peak. I find that the more I beat air into it, the fluffier the pancakes.
- Add Greek yoghurt, oat flour, vanilla extract, baking powder and baking soda.
- Grease the pan if needed, add a tablespoonful of batter and cook for about a minute until bubbles start to form. Flip and cook other side.
- Serve with 4 different toppings and fresh fruits.