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!
Prep time: 5 minutes
Cooking time: 10 minutes
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
Silicon spatula (to flip the pancake)
Container for egg yolk
TO MAKE BATTER:
Beat egg whites until foamy. Add oatmeal and cinnamon powder. Mix well.
TO MAKE PANCAKE:
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.
Sprinkle fruits and sugar onto pancake. Serve hot.
- 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.
Do you have cool recipe for a light and healthy breakfast? Let us know!