Healthy pancakes
- Lulu Grimes
Save recipe
Makes 10-12
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.2 out of 5.117 ratingsRate
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These easy healthy pancakes get their fluffy texture from whipped egg whites. Stack them high with fresh berries and a spoonful of low-fat yogurt
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g self-raising flour
-
50g wholemeal or wholegrain flour
-
2 small eggs
separated
-
150ml skimmed milk
-
berries
and low-fat yogurt or fromage frais to serve
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Nutrition: per pancake
-
kcal53
-
fat1g
-
saturates0.3g
-
carbs8g
-
sugars0.8g
low
-
fibre0.4g
-
protein3g
high
-
salt0.1g
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Method
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step 1
Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
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step 2
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.
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step 3
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.
RECIPE TIPS
FLOUR POWER
Try swapping in different wholemeal flours such as spelt or buckwheat to vary the flavour.
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A star rating of 4.2 out of 5.117 ratings
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