Slice the fresh strawberries into thin rounds and toss them in a small bowl with the balsamic vinegar and chopped fresh basil.
Set the strawberry mixture aside to macerate while you prepare the pancake batter.
In a large clean bowl, whisk the liquid egg whites vigorously until they become very frothy and just begin to hold soft peaks.
Gently fold the nonfat Greek yogurt, oat flour, baking powder, sea salt, and black pepper into the egg whites using a spatula until just combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Spoon the batter into the skillet to form three thick pancakes, leaving space between each to allow for expansion.
Cook for approximately 3 to 4 minutes until the edges are firm and small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and springy to the touch.
Transfer the pancakes to a plate and top with the savory balsamic strawberry mixture and any remaining juices from the bowl.