Pancakes with albumen and oats

Yesterday at lunch we made a nice carbonara and had 3 nice egg whites left over. So this morning I decided to try making pancakes (which I love) with oats. They're a little rustic because I didn't even put sugar since I topped them with jam, but they're not bad at all.

Ingredients:

• 100 g about egg whites

• 45 g gluten-free oats

• A pinch of baking powder or baking soda

Grind the oatmeal flakes to a flour, add the egg whites and baking powder and operate the food processor again.

Turn on the stove keeping a medium flame. Use a nonstick pan and, after a few minutes, pour in half the batter.

After 2 or 3 minutes you will start to see small bubbles and then it is time to flip the pancake. Cook 3 minutes on the other side as well, remove and pour in the rest of the batter.

I used jam because it is homemade, but we can use a little of what we like. Hazelnut cream, pistachio cream, classic maple syrup, honey or just fruit. Let your imagination run wild and enjoy.