Whip up these fluffy oat pancakes, a delightful breakfast that's light yet satisfying! Packed with protein from egg whites and fibre from oats, these golden stacks are topped with a vibrant burst of antioxidants from mixed berries, making them a truly irresistible start to your day. CHECKED
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In a large bowl, whisk the egg whites until stiff peaks form.
Gently fold the oat flour into the whisked egg whites until just combined, being careful not to deflate the mixture.
Heat a non-stick frying pan over medium heat. Once hot, spoon the batter into the pan to form individual pancakes.
Cook each pancake for 1-2 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
Wash the raspberries, redcurrants, and blueberries thoroughly and set aside.
Stack the cooked pancakes on a plate, arranging them from largest to smallest to create a tower.
Spoon the Greek yoghurt over the pancake stack. Sprinkle with chia seeds and arrange the fresh berries on the plate.
For extra fluffy pancakes, ensure your egg whites are whisked to stiff peaks. Any fat in the bowl or on the whisk can prevent them from reaching their full volume.
If you don't have oat flour, you can easily make your own by blending rolled oats in a food processor or blender until a fine flour consistency is achieved.
Vary your toppings! Try sliced banana, a drizzle of honey, or a sprinkle of cinnamon for different flavour combinations.