Oatmeal & Egg White Pancake (5 ingredients)

If you liked our two-ingredients banana pancake, you will like this simple breakfast too. It was first recommended by a friend who is always in search for light and healthy breakfast. She led me to Deb’s Kitchen and I was tempted to try it after watching the video.


As usual, I did some tweaking to make cooking easier and healthier. I used wholegrain rolled oats and did not cook berries along with the batter. The pancake reminds me of chapati but a much nutritious version. It’s very filling too!

whole grain rolled oats

Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 1

Egg Whites x 4
Regular rolled oats (not instant oatmeal) x 1/2 cup
Berries/ bananas or any fruit of your choice x 3/4 cup
Powdered sugar

pancake ingredients

Non-stick pan
Silicon spatula (to flip the pancake)
Container for egg yolk


Beat egg whites until foamy. Add oatmeal and cinnamon powder. Mix well.

pancake 4

Pour batter into a non-stick pan over medium heat. Flip the pancake and cook until both side turn golden brown. Each side should take about 2 minutes on medium fire.

pancake 5

Sprinkle fruits and sugar onto pancake. Serve hot.

pancake 3


  • This pancake was created for those striving for a skinny body. I believe that’s why egg yolk is omitted as egg yolk contains 3/4 of the egg’s calories as well as most of its iron and vitamin A (source: On Food And Cooking by Harold McGee).
  • For me, I believe in getting a healthy weight and not be obsessed with calories. The original recipe restricted oil by using cooking spray (which is not common in Malaysia). I suggest using non-stick pan  instead.
  • 8.5 inches pan is perfect to make this pancake.
  • As I’m a believer in using fresh and unprocessed ingredients, I think its okay to use real butter to oil the pan.
  • Do substitute berries with local fruits like banana; it’s more economical.

pancake 2

Do you have cool recipe for a light and healthy breakfast? Let us know!

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