This sweet brekkie is packed with the same thickness and sponginess (I think that’s a word) of an American style pancake while being entirely guilt free! That’s right, you heard me. These little beauties are actually good for you. —Mollie Winter
Blitz your oats in a blender or food processor until it resembles powder.
Separate out your egg yolks and whisk the whites until they form stiff peaks for super fluffiness! Or you can add the eggs as they are. Some days I separate, some days I don’t. Both options are fine and will make that desired American stack .
Mix in the remaining ingredients. Make sure all the oats are scraped from the edges of the bowl.
Heat your pan to a medium heat and spray with a low calorie cooking spray. I personally use the dieters’ favourite, Frylight.
Dollop on about a tablespoon of the mixture until it forms a a small, round-sized patty shape. Alternatively, you can use a single egg pan to create that perfect circle!
Leave for a minute or two and when the edges start to look like they are setting, flip that pancake over. Some small bubbles may appear on top which is also a sign that they’re about ready.
The other side may splat where it’s still raw. Use your spatula to scoop it back in and refine the patty and leave for another minute or two. (Handy trick: using a single egg-sized pan means this is less likely to happen). Leave for another minute or two.
Flip over again (the pancake, not you) and check both sides are golden in colour. Press down to check the inside is done too. If anything oozes out, leave it for a tad longer. By all means, have a gooey pancake if you want. I won’t judge… But I would not recommend.
Slide that fluffy angel from the pan and onto a plate. Spray the pan with some more Frylight and repeat steps 5-8 until all the batter is used up.