• 2 cups all-purpose flour
  • 1 cup Quaker Rolled Oats (pulverized, blended)
  • 4 tbsp powdered sugar
  • 1 tbsp salt
  • 2 1/2 cups oat milk
  • 1 cup melted butter
  • 2 large eggs
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • Nutella


1 Take Nutella, form into small balls and place in baking sheets and freeze. Set aside.
2 Take flour, salt, oats, whole egg and milk and mix in a bowl until creamy.
3 In a separate bowl, whip egg whites with powdered sugar until soft peaks.
4 Fold egg whites very slowly into the mixture. Be careful not to deflate.
5 Take about a cup of the mixture and cook one by one in a non stick pan with butter.
6 After one side has browned, add frozen Nutella balls before flipping.
7 Flip the pancake very gently and finish cooking the other side for about 4-5 minutes or until a cake tester comes out clean.
8 Repeat until all the batter is cooked and serve with fresh fruit or maple syrup.