WHEN COACH SAYS EGGS AND OATS FOR BREAKFAST, MAKE PANCAKES!
Version 2.0, because an updates are always better.
YOU WILL NEED:
- 1 whole egg
- 4 egg whites
- 30g rolled oats
- 150ml almond milk
- 1/2 teaspoon of cinnamon – if you’re feeling daring!
- Blender
- Non stick frying pan
- GUZUNDER (spatula)
-
20 minutes from shell to a clear plate
MAKE SOME MAGIC:
- Crack the whole egg into the blender along with the egg whites – you can use liquid egg whites or just separate the yolk from the egg as you go.
- Add the oats on top of your eggs along with the cinnamon – solid always sandwiched between two liquids in a blender for a quicker process.
- Pour the almond milk in
- Heat up your frying pan on the maximum heat
- Destroy the batter in a blender until it has a runny consistency, no lumps or bumps!
- Pour the mix into the frying pan, making sure the batter reaches the edges of the pan.
- Gently lift the edges of the mix as it cooks with the guzunder to make sure the pancake isn’t sticking.
- When it seems cooked FLIP THAT SHIT! Or just turn it over…the top of the pancake needs to cook as well.
- Leave for about 1 more minute and BAM, you have one healthy, baking soda free, sugar free, practically fat free pancake.
This mix makes about 3 good sized pancakes or 2 really thick ones.
They’re fluffy and light on your stomach first thing in the morning but they will still fill you up until mid morning!
You can add sugar free syrups like the Sweet Freedom or Walden Farms ranges to add more flavour, get creative and add berries or Greek yoghurt too!
