Protein pancakes with oat flour. They’ve become a staple of protein diets, and we find various recipes for them. Every food has its origins, but have you ever wondered if pancakes are truly American or of Anglo-Saxon origin?
You wouldn’t believe it, but the recipe originates from Greece where they were called teganites, referring to the type of pan they were prepared in, although without yeast.
As it passed through Europe, yeast was added, and with the discovery of America, it was spread, eventually becoming the recipe for delicious pancakes topped with maple syrup, jam, honey, or nuts.
I will also show you the procedure with the Thermomix.

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Cost: Very economical
Preparation time: 10 Minutes
Portions: 6 pcs
Cooking methods: Slow fire
Cuisine: Italian
Seasonality: All seasons

49.47 Kcal

calories per serving

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Energy 49.47 (Kcal)
Carbohydrates 6.16 (g) of which sugars 1.00 (g)
Proteins 4.56 (g)
Fat 1.05 (g) of which saturated 0.37 (g)of which unsaturated 0.52 (g)
Fibers 0.51 (g)
Sodium 44.00 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4 egg whites
1/3 cup oat flour
1 tsp erythritol (or 2 tsp of brown sugar)
1.5 tsp baking powder
1/4 cup Greek yogurt 0% fat
1/4 cup partially skimmed milk
Half teaspoon apple cider vinegar
Half teaspoon butter

Protein Pancakes with Oat Flour

Tools

What we need to make

2 Bowls – Thermomix
Pan
Whisk – Thermomix
Cup

Preparation: Protein Pancakes with Oat Flour

Traditional preparation

In a bowl, beat the egg whites with the whisk until they are frothy.
In another separate bowl, add the oat flour, sweetener or brown sugar, salt, baking powder, yogurt, milk, and apple cider vinegar, and mix well.
Gently fold the egg whites into the mixture using a spatula with upward movements.
Melt 1/2 teaspoon of butter over medium heat in a non-stick pan.
For each pancake, pour a ladle of batter into the pan and cook for 1-2 minutes or until bubbles on the surface start to color.
Flip the pancake with a spatula and cook for another minute. Place the pancake on a flat plate and cover with a cotton towel to keep it warm.
Repeat the process until the batter is finished. Here they are ready, the Protein Pancakes with Oat Flour
Place the butterfly. Put the egg whites in the bowl and whip: 2-4 min./speed 3.5 or until they become very foamy. Remove the butterfly and transfer the whipped egg whites to a bowl.
Put the oat flour, brown sugar, baking powder, salt, yogurt, milk, and apple cider vinegar in the bowl, mix: 30 sec./speed 4. Transfer the mixture to a bowl.
Gently fold the egg whites into the mixture using a spatula with upward movements.
Melt 1/2 teaspoon of butter over medium heat in a non-stick pan. For each pancake, pour a ladle of batter into the pan and cook for 1-2 minutes or until bubbles on the surface start to color.
Flip the pancake with a spatula and cook for another minute. Place the pancake on a flat plate and cover with a cotton towel to keep it warm.
Repeat the process until the batter is finished. Here they are ready, the Protein Pancakes with Oat Flour, prepared with the Thermomix.