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Egg White + Oat Pancake

The best part about this pancake is there is zero mixing involved, not a single bowl gets dirty! All ingredients are added straight to the pan. It’s easy, fast, crispy, sweet and filling, and the clean-up is one pan.
Course Breakfast
Servings 1


  • 1/3 cup cup rolled oats or slivered almonds depending on if you want grains or not
  • 1/2 - 1 cup egg whites
  • 1/4 - 1/2 cup cup berries not blackberries
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • monk fruit or stevia
  • coconut or almond milk whipped cream
  • maple syrup if desired


  • Spray an 8-inch pan with coconut oil or add a tsp of coconut oil and heat on medium. Once the pan is warm, sprinkle 1/2 the serving of almonds or oats on the bottom and let them get toasty for a few minutes. Pour in egg whites, add vanilla + sweetener, then sprinkle with rest of the almonds or oats over top. Cover and cook 5-10 minutes until solid. When still warm top with berries + other toppings if desired. If you want the berries to act as your syrup, add the berries to the top of the pancake as it’s cooking and cover. The berries will melt and add moisture and flavor to the pancake.


Other creative ways to make this pancake:
  • Add coconut shreds 
  • Add dark chocolate chips
  • Try seasonal fruit in place of berries
  • Top with your favorite melty nut butter