Mini pancakes with fresh fruit and cashew cream

In a bowl, mix the egg whites, Greek yogurt, and plant-based milk.

Add the oat flour, baking powder, brown sugar, salt, baking soda, and apple cider vinegar, stirring until you get a smooth mixture.

Heat a non-stick pan with a little butter or oil.

Pour small amounts of batter into the pan to form mini pancakes.

Cook the pancakes on both sides until golden brown.

Serve the pancakes with strawberries, banana, and cashew cream as a topping.