AI-generated imageFluffy banana-oat pancakes
Makes about eight small pancakes for two: blended banana and oats with whipped egg whites for a lighter batter. Use a blender, whisk and nonstick pan.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and equipment. Separate the yolks and whites of both eggs into different bowls, and cut up 100 g peeled banana.
- 02
Blend 100 g banana, 100 g oats, 125 ml oat drink, the two yolks, 8 g baking powder and 1 ml vanilla until no large lumps remain.
- 03
Whisk the two egg whites in a grease-free bowl until stiff peaks form. Stir one-third into the batter, then gently fold in the rest. Wash hands and tools after raw-egg contact.
- 04
Heat a nonstick pan over medium-low heat, using the 5 ml oil in small portions to coat it lightly. Spoon about 2 tbsp batter per pancake; cook 2–3 minutes, flip and cook 1–2 minutes. Check that the center is not wet and reaches 71°C/160°F with a food thermometer. Repeat for about eight pancakes and serve promptly.
Before you cook
Handle raw eggs with clean equipment and check pancake centers reach 71°C/160°F. Refrigerate leftovers in shallow covered containers at 4°C/40°F or below within two hours, use within 3–4 days, and reheat to 74°C/165°F. Avoid if allergic to eggs, and check oats/oat-drink packages for gluten and cross-contact.
Allergens: egg, oats (check gluten/cross-contact on label)
Image & source credits
AI-generated image.
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