
Start your morning with these naturally sweet and fluffy banana pancakes made with wholesome rolled oats and oat milk. By folding in whipped egg whites, you get a light, airy texture without any refined flour or added sugar.
Place the oat milk, egg yolks, banana, rolled oats, baking powder, and vanilla extract into a blender. Blend until the mixture is completely smooth.
In a separate, clean bowl, whisk the egg whites until they reach stiff peaks.
Gently whisk 1-2 tablespoons of the whipped egg whites into the blender batter to lighten it. Carefully fold in the remaining egg whites using a spatula, being gentle to keep the batter airy.
Heat a non-stick frying pan over medium heat and lightly coat with avocado oil spray.
Pour approximately 2 tablespoons of batter into the pan for each pancake. Cook for 1-2 minutes until the base is set and bubbles appear across the surface.
Flip the pancakes and cook the other side for about 1 minute until golden. Repeat with the remaining batter in batches. Ensure the top looks dryish before flipping to prevent the center from collapsing.
Use a very ripe banana for the best natural sweetness. If you don't have a blender, you can mash the banana thoroughly and mix with quick-cooking oats, though the texture will be heartier. These pancakes freeze well; just reheat them in a toaster for a quick weekday breakfast.