I have been making pancakes for breakfast now for months, initially just on weekend mornings after a long run, but now I make them for weekday mornings too.
I vary them depending on what I have on hand, today I made them with oats, because I used up all my quinoa on salads this week.
These pancakes are low-fat as they are made with egg-whites only and are clean because they contain no flour just some porridge oats. To save wastage with eggs I buy packs of egg-whites from the supermarket which also cuts the time to make them and makes considerably less mess than cracking and separating eggs!
2 egg whites (or 4 tablespoons), 1/2 mashed banana, 2 tablespoons of porridge oats. Mix together.
Heat a pan with oil (I use coconut) and make two pancakes with the mixture (they cook better and are easier to flip than one large pancake). I usually do 2-3 minutes per side under a medium flame.
Serve with greek yoghurt, frozen blueberries and a sprinkling of chia seeds.