These are a great pancake recipe, light and fluffy due to the egg whites and very easy to make. They make an ideal breakfast or meal after a tough training session.

3 whole eggs

120g fine oat flour

1 heaped teaspoon baking powder

140ml milk

Pinch of salt

  1. Separate the eggs, whites in one bowl and the yolks in another.
  2. Add the milk to the egg yolks, followed by the sieved flour and baking powder. Mix together to form a smooth batter which should be quite thick.
  3. Add the pinch of salt to the egg whites and then whisk until stiff peaks are formed.
  4. Fold the batter into the whites being careful to mix well without knocking too much of the air out of them.
  5. Heat a non-stick pan (I find a small omelette pan a good size) over a medium heat and pour a 1/4 of the batter in.
  6. Fry for a couple of minutes until golden brown, turn and cook the other side until cooked through.

You can use a little cooking oil, my preference is groundnut or coconut oil. The recipe works well with other flours. I have tried it with gluten free flours and you still get good results.