Banana and Oat Pancakes with Whisked Egg Whites
Lalkila Kitchen · Eggs · Breakfast · Contemporary cooking
These pancakes use oats in the batter and whisked whites for lift. They are a breakfast option for a kitchen where toast, upma and pancakes can all have their place.
Ingredients
- 125 ml oat milk
- 2 eggs, separated
- 1 small banana
- 100 g rolled oats
- 2 tsp baking powder
- A few drops of vanilla
- A little oil for the pan
- Yoghurt and fresh fruit, optional toppings
Method
- Blend oat milk, yolks, banana, oats, baking powder and vanilla until smooth.
- Whisk whites to stiff peaks. Loosen the batter with a spoonful, then fold in the remainder.
- Oil a non-stick pan over medium heat. Add small spoonfuls of batter, allowing room to spread.
- Turn when the top has bubbles and the underside is set. Cook the second side until the centre is fully set, with no wet batter; egg dishes should reach 71°C/160°F.
Cooking notes
Contains eggs and possibly milk from toppings. Oats, oat milk and baking powder need label checks if gluten avoidance matters. Smaller pancakes are easier to turn without deflating the batter.
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Source and adaptation
Adapted in original wording from Lulu Grimes's “Banana & oat pancakes,” Good Food Middle East. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.