Fluffy Oat Pancakes with Whisked Egg Whites
These fluffy oat pancakes combine porridge oats, a little plain flour, almond milk and eggs for a soft breakfast pancake topped with fresh berries. The key difference is the method: separating the eggs and gently folding in whisked whites gives the batter a lighter texture than a typical one-bowl oat pancake.
Because the oats soak before cooking, this recipe takes a little more preparation than our quick banana pancakes. It is a good option for a weekend breakfast when you have time to prepare the batter and cook a batch for sharing.
Why whisk the egg whites?
Whisked egg whites trap air. Folding them carefully into the batter can help create a lighter pancake, provided the mixture is not stirred too vigorously afterwards. Use a large spoon or spatula and stop folding once the mixture is combined.
Tips for light and fluffy oat pancakes
- Allow the oats to soak for the stated 20 minutes so they soften before cooking.
- Use clean, grease-free equipment when whisking the egg whites.
- Fold the egg whites in gently rather than beating them into the batter.
- Keep the frying pan at medium heat and turn the pancakes only when the underside is set.
- Cook in batches, keeping finished pancakes warm in a low oven if necessary.
Berry topping ideas
Fresh strawberries, raspberries, blueberries and blackberries add colour and freshness. For a simple fruit sauce, blend the berries listed in the recipe and taste before deciding whether any sweetener is needed. A spoonful of plain fat-free yoghurt is another serving option.
How this recipe compares with the others
Unlike our oat-and-banana pancakes, this batter uses no banana. Unlike the single-serving blueberry oat pancakes, it makes a larger batch and uses separated eggs. The individual baked banana pancakes, meanwhile, are prepared in the oven rather than a frying pan.
Frequently asked questions
Can I use ordinary milk?
Yes. Skimmed or another milk of your choice can replace unsweetened almond milk, although flavour and nutritional values will vary.
Why are my oat pancakes dense?
Overmixing after folding in the egg whites can knock out air. Cook the batter soon after mixing and avoid pressing down on the pancakes with the spatula.
Can I make the berry topping without added sweetener?
Yes. Use ripe berries and taste the sauce before adding anything else.
Try another pancake recipe: Banana and egg pancakes | Single-serving blueberry oat pancakes | Oat and banana pancakes | Oven-baked banana pancakes.
These light and fluffy oat pancakes are a delicious and healthy breakfast or brunch option. Packed with wholesome oats and topped with vibrant fresh berries, they’re a delightful way to start your day.
About Time:
- Yields: Makes 12 pancakes
- Prep time: 20 minutes (plus 20 minutes soaking time)
- Cook time: 25 minutes
Ingredients:
- 2 large eggs, separated
- 1 cup (240ml) unsweetened almond milk (or your preferred milk)
- 2 tablespoons granulated sweetener (or to taste), divided
- 1 teaspoon vanilla extract
- ½ cup (50g) rolled oats
- 1 teaspoon baking powder
- ½ cup (50g) plain flour (or a gluten-free blend)
- Cooking spray or a little butter for the pan
- 1 cup (about 150g) mixed fresh berries (such as strawberries, blackberries, blueberries, and raspberries)