Description
A delightful breakfast option packed with protein and fiber, topped with fresh strawberries and whipped cream.
Ingredients
Scale
- 6 egg whites
- 1 cup strawberries (fresh or frozen, chopped)
- 1/4 cup oat bran (or oat flour)
- 1/4 cup raw buckwheat flour (or oat flour or almond flour)
- 1/8 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 teaspoon honey (optional)
- 4–6 strawberries (sliced, for topping)
- Nut butter or coconut whipped cream (for topping)
Instructions
- Add egg whites, chopped strawberries, oat bran, buckwheat flour, baking soda, and salt to a blender. Pulse 5-6 times until ingredients are just combined; do not over-blend.
- Spray a frying pan with coconut oil or your choice of cooking spray.
- Cook on low heat, covered, for 5-7 minutes until bubbles appear on top of the pancake.
- Flip the pancakes over and cook for another 1-2 minutes.
- Top with berries, nut butter, or coconut whipped cream.
Notes
For a sweeter pancake, drizzle honey only if strawberries aren’t sweet. Experiment with toppings like maple syrup or powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg