Protein Pancakes with Strawberries

Ingredients

• Whey protein powder 25 g
• Rolled oats 30 g
• Egg white 80 g
• Strawberries fresh 70 g
• Baking powder 0.5 tsp

Method

1. Prepare oat flour. Place the rolled oats in a blender or food processor and blend until they become a fine powder resembling flour. This will help create a smooth pancake batter.
   Tip: If you don't have a blender, you can use oat flour directly.
2. Mix dry ingredients. In a mixing bowl, combine the oat flour from step 1, whey protein powder, and baking powder. Stir well to evenly distribute the ingredients.
   Tip: Make sure the baking powder is fresh for good pancake rise.
3. Add egg whites. Pour the egg whites into the dry mixture. Stir gently with a whisk or fork until the batter is smooth and free of lumps. The batter should be thick but pourable.
   Tip: If the batter is too thick, add a tablespoon of water or milk to loosen it slightly.
4. Heat the pan. Place a non-stick frying pan or skillet on medium heat. Allow it to warm for about 1-2 minutes. You can lightly grease it with a small amount of oil or cooking spray if needed.
   Tip: Test the pan by sprinkling a few drops of water; if they sizzle, the pan is ready.
5. Cook pancakes. Pour about 1/4 cup of batter into the pan to form a pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
   Tip: Use a thin spatula to flip gently to avoid breaking the pancake.
6. Serve with strawberries. Place the cooked pancakes on a plate and top with the sliced fresh strawberries. You can also add a drizzle of honey or yogurt if desired.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• Make sure not to overmix the batter to keep pancakes fluffy.
• Use a non-stick pan to avoid the need for excess oil.