Fluffy oat pancakes

Ingredients for 2 servings:

• 180 g oat flakes
• 150 ml almond milk (almond drink)
• 1 banana(s), ripe
• 2 m.-sized eggs
• 1 vanilla pod(s)
• 1 tbsp, levelled sugar, brown sugar
• 1 tbsp, leveled baking powder
• some vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

delicious and healthy start to the day

Mash the banana thoroughly with a fork and mix with the oats. Separate the eggs and stir the egg yolks and almond milk into the oats. Use only enough milk to create a stirrable but thick mixture. Let everything sit for about 5 to 10 minutes. Meanwhile, beat the egg whites until frothy. Halve and scrape out the vanilla bean. Add the vanilla seeds, sugar, and baking powder to the oat mixture and puree everything thoroughly with an immersion blender. Then fold in the beaten egg whites. Brush a non-stick pan with a little oil and heat. Slowly pour the batter into the pan. When the first bubbles appear and the batter has risen slightly, flip the pancake. The pancakes can be served as desired. I personally like them with yogurt and fruit. Note: This recipe is, of course, just a basic recipe and can be modified to your liking. If you don’t have a vanilla bean, you can substitute flavoring. The sugar can be omitted, but a little sugar adds a bit more crunch. The same applies to greasing the pan with oil. Tip: If you want to save the batter and bake the pancakes at a later time, you should also wait until just before baking to add the baking powder and beaten egg whites. Approximately 580 kcal per serving.