Egg White Oatmeal Pancakes

Name: Egg White Oatmeal Pancakes
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 240 g Egg white; 80 g Oat; 120 g Cottage cheese; 1 tsp Vanilla; ¾ tsp Baking powder; ½ g Salt; 6 g Butter, softened

Egg White Oatmeal Pancakes · ready in 29 min · 2 servings · 294 kcal per serving · easy · 7 ingredients

A clean fitness breakfast with tender oat body, mild vanilla aroma, and enough protein to feel satisfying without heaviness.

Prep: 10 min
Cook: 19 min
Total: 29 min
Serves: 2
kcal: 294
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

240 gEgg white
80 gOat
120 gCottage cheese
1 tspVanilla
¾ tspBaking powder
½ gSalt
6 gButter, softened

Equipment

blender, stovetop, measuring spoon, mixing bowl, nonstick skillet, spatula, ladle, plate

Instructions

Gather Ingredients
Gather egg whites, oats, cottage cheese, vanilla, baking powder, salt, butter, plus a blender, bowl, skillet, spatula, ladle, and scale. · 4 min
What to look for: All ingredients are measured and tools are within reach.
Blend Batter
Blend egg whites, oats, cottage cheese, vanilla, baking powder, and salt until smooth, then let the batter stand to thicken slightly. · 6 min
What to look for: The batter looks pourable, pale, and mostly smooth with tiny oat specks.
Heat Skillet
Heat a nonstick skillet over medium low heat, then melt a thin film of butter across the surface. · 3 min
What to look for: The butter foams lightly and coats the pan without browning.
Cook First Side
Pour 60 ml batter per pancake into the skillet and cook until bubbles set on top and the edges look matte. · 4 min
What to look for: Small bubbles appear and the rim changes from glossy to matte.
Flip Pancakes
Flip each pancake gently and cook the second side until golden and springy in the center. · 3 min
What to look for: Both sides are lightly golden and the centers no longer look wet.
Finish Batches
Cook the remaining batter in small batches, adding only enough butter to keep the skillet lightly coated. · 8 min
What to look for: The stack is evenly golden with tender, set pancakes.
Serve Warm
Serve the pancakes warm with their mild vanilla aroma and tender oat texture while the centers are soft but fully set. · 1 min
What to look for: The pancakes are warm, flexible, and ready to eat.

Nutrition (per serving)

kcal	294
Protein	27 g
Carbohydrates	31 g
of which sugars	4 g
Fat	7 g
of which saturated	3 g
Fibre	4 g
Sodium	700 mg

Nutri-ScoreA

Allergens

Contains: eggs, gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Reheat in a covered skillet over low heat until hot throughout, adding a few drops of water if the pancakes seem dry.

Ingredient substitutions

Egg white

Liquid egg white: Use the same weight of pasteurized liquid egg white for the same lean texture.

Oat

Quick oat: Quick oats blend faster and make a slightly softer pancake.

Cottage cheese

Low fat cottage cheese: Keeps the pancakes lean while preserving the creamy batter.

Vanilla

Vanilla paste: Use the same amount for a deeper vanilla aroma.

Baking powder

Whipped egg white: Whip a small part of the egg white and fold it in for lift if baking powder is unavailable.

Salt

Fine sea salt: Use the same weight for even seasoning.