Protein Pancakes with Cinnamon and Fresh Strawberries

Ingredients

• Whey protein powder 1 scoop
• Oats 1/3 cup
• Egg whites 3 large
• Cinnamon 1 tsp
• Strawberries 1/2 cup
• Cooking oil or butter 1 tsp

Method

1. Prepare oat flour. Place the oats in a blender or food processor and grind until you get a fine oat flour. This helps create a smooth pancake batter.
   Tip: If you don't have a blender, you can buy pre-ground oat flour or use finely ground oats.
2. Mix dry ingredients. In a medium bowl, combine the ground oats, whey protein powder, and cinnamon. Stir well to evenly distribute the cinnamon and protein powder.
   Tip: Mixing dry ingredients first prevents clumps in the batter.
3. Add egg whites. Pour the egg whites into the dry mixture. Stir gently until you have a smooth batter with no lumps. The batter should be thick but pourable. If too thick, add a tablespoon of water or milk to adjust consistency.
   Tip: Use a whisk or fork to mix for a smoother batter.
4. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Add 1 teaspoon of cooking oil or butter and let it melt, coating the pan evenly.
   Tip: Medium heat ensures pancakes cook through without burning.
5. Cook the pancakes. Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
   Tip: Use a spatula to gently lift and flip pancakes to avoid breaking.
6. Serve with strawberries. Place cooked pancakes on a plate and top with the sliced fresh strawberries. Optionally, add a light drizzle of honey or a sprinkle of extra cinnamon for extra flavor.
   Tip: Serve immediately for best taste and texture.

Pro tips

• Grinding oats fresh gives a better texture than pre-ground oat flour.
• If batter is too thick, add small amounts of water or milk to reach desired consistency.