Fluffy Viral TikTok Egg White Oat Protein Pancakes
A quick and easy recipe for fluffy, protein-packed pancakes made with egg whites, oats, and vanilla protein powder. Perfect for a healthy breakfast that feels light but satisfying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings (about 3 pancakes per serving) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup rolled oats (90g), ground into oat flour
- 4 large egg whites (about 120ml), room temperature
- 1 scoop (about 30g) vanilla protein powder (whey or plant-based)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- ½ cup unsweetened almond milk (120ml) or any milk of choice
- 1 tablespoon maple syrup or honey (optional)
- Coconut oil or non-stick spray for cooking
Instructions
- Grind the oats: Place 1 cup (90g) of rolled oats into a blender or food processor. Pulse until the oats turn into a fine flour, about 30 seconds. Avoid over-blending; a slightly grainy texture is fine. This takes about 2 minutes including prep.
- Add wet ingredients: To the oat flour, add 4 large egg whites (120ml), ½ cup (120ml) unsweetened almond milk, and 1 tablespoon maple syrup if using. Blend until smooth, about 20-30 seconds. The batter should be thick but pourable.
- Mix in dry ingredients: Add 1 scoop (30g) vanilla protein powder, 1 teaspoon baking powder, ½ teaspoon ground cinnamon (optional), and a pinch of salt. Pulse a few times to combine evenly. The batter will thicken slightly. This takes about 1 minute.
- Preheat your pan: Heat a non-stick skillet over medium heat for about 3 minutes. Lightly grease with coconut oil or non-stick spray.
- Cook pancakes: Pour about ¼ cup (60ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Gently lift the edge; if golden underneath, flip carefully with a spatula. Cook the other side for 1-2 minutes until golden and cooked through. Adjust heat as needed to avoid burning.
- Keep warm and serve: Transfer cooked pancakes to a plate and cover loosely with foil. Repeat with remaining batter, greasing the pan lightly before each batch.
Notes
If batter is too thick, add a splash more almond milk to loosen it. If too thin, add a little more oat flour. Use medium heat to avoid burning and undercooking. Whipping egg whites separately can make pancakes fluffier but is optional. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on skillet or toaster oven. Freeze separated by parchment paper for up to 1 month.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 275
- Sugar: 3
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: egg white pancakes, oat protein pancakes, healthy breakfast, viral TikTok recipe, protein pancakes, gluten-free pancakes, easy breakfast