Sourdough Oatmeal & Egg White Pancakes [Bulkbites.com]

• Servings: 1
• Time: 10 minutes

Sourdough oatmeal and egg white pancakes are one of my favorite pancake recipes. It is packed with complex carbs and protein, and have a unique flavor. Serve them with your preferred toppings and fruits, maple syrup works best for me.

Nutrition

• calories: 236
• protein: 11
• carbs: 35
• fat: 7
• saturated fat: 4.37
• polyunsaturated fat: 0.83
• monounsaturated fat: 1.13
• cholesterol: 1
• sodium: 135
• potassium: 441
• dietary fiber: 6.46
• sugars: 11.81
• vitamin a: 269
• vitamin c: 59
• calcium: 205
• iron: 7
• magnesium: 0
• complex carbs: 16.73
• other fats: 0.67

Ingredients

• 1 packet Cereals, oats, instant, fortified, plain, dry
• 1 large Egg, white, raw, fresh
• 1 fl oz Milk, fluid, nonfat, calcium fortified (fat free or skim)
• 1 tsp Leavening agents, yeast, baker's, active dry
• 1 tsp Oil, coconut
• 2 small Strawberries, raw
• 1 small Oranges, raw, all commercial varieties

Instructions

• Place the oats in a bowl and cover with milk.
• Stir in the dry yeast into the oat-milk mixture until it is well mixed. Cover with plastic and leave it on the counter to ferment overnight.
• The next day transfer this mixture into a blender along with egg whites and blend until smooth.
• Add milk into the batter to achieve a pancake batter consistency.
• Heat some oil in a non stick pan, and pour ½ cup of the batter in the pan.
• Cook until golden brown from the bottom. Flip and cook until golden brown from the other side as well.
• Serve with fruits of your choice and maple syrup.