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Let’s whip up some delicious oat and egg white pancakes with zucchini!
Ingredients
- 50g Instant Oat Flour from FoodSeries
- 4 Egg whites
- 1 egg
- 1 courgette
- Extra Virgin Coconut Oil from BioSeries
- Sal
| Nutritional Information per serving | |
|---|---|
| Calories: | 100,1kcal |
| Fat: | 3,3g |
| of which saturates: | 1,7g |
| Carbohydrates: | 10,5g |
| of which sugars: | 0,6g |
| Fiber: | 1,8g |
| Proteins: | 7,1g |
| Salt: | 0,6g |
How to make: Oat and Egg White Pancakes with Courgette
| Preparation time: | 5 minutes |
| Cooking time: | 8 minutes |
| Portion size: | 1 Pancake |
| Number of servings: | 4 |
| Cooking style: | American |
- Grate the courgette into thin slices using an appropriate utensil.
- In a mixing glass, add the egg, egg whites and oat flour. Mix well.
- In a bowl, add the above mixture and then the grated courgette and a pinch of salt. Mix well with a fork.
- In a non-stick frying pan, add a little coconut oil and cook the pancakes.
Want more cool recipes about oat pancakes? Click the link to see more.
Oatmeal Zucchini Pancakes Review
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