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We use the lactose-intolerant friendly butter to cook our oat and egg white pancakes.
Ingredients
- 1 tablespoon of Ghee
- 1 natural yoghurt
- 50g of Instant Oat Flour 2.0 from FoodSeries
- 1 serving of powdered Egg Whites from FoodSeries
| Nutritional Information per serving | |
|---|---|
| Calories: | 166kcal |
| Fat: | 6.3g |
| of which saturates: | 3.7g |
| Carbohydrates: | 11.7g |
| of which sugars: | 1.7g |
| Fiber: | 1.7g |
| Proteins: | 15,7g |
| Salt: | 0.4g |
How to make: Oat Pancakes with Ghee Butter
| Preparation time: | 8 minutes |
| Cooking time: | 7 minutes |
| Portion size: | 1 Pancake |
| Number of servings: | 3 |
| Cooking style: | American |
- Mix all the ingredients together in a blender or container, along with 250ml of water, until you get a consistent mix.
- In a ceramic (optional) pan, cook the pancakes. They should be extra thin.
Rating Oat Pancakes with Ghee Butter
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