THE light pancakes they are quick and easy to prepare. A fantastic recipe to be able to taste the most popular pancakes from brunch And breakfast in a light version and keep an eye on healthy habits. Without giving up the pleasures of the table.
Ingrediants
- 100 g of egg whites
- 125 g of Greek yogurt
- 80 g of wholemeal flour
- 2 tablespoons of fluid honey
- 2 tablespoons of skim milk
- 1 tablespoon of seed oil
FOR THE PANCAKES:
- 1 teaspoon of baking powder for cakes
- 1/4 teaspoon of baking soda
- 1/2 vanilla bean
- fluid honey
- blueberries or other fruit to taste
TO SERVE:
How to prepare: Pancake light
Here is the basic recipe to prepare the light pancakes, lighter than traditional pancakes but just as good. Easy And fast to be made are excellent enjoyed with a drizzle of honey and blueberries or with the classic Maple syrup and your favorite fresh fruit.
Totally made without butter, with wholemeal flour, honey, egg white egg and Greek yogurt they are ideal for those who follow a careful diet but do not want to give up the pleasure of one breakfast greedy.
Thanks to the composition of the ingredients, that is, unrefined flour, low sugar and wholemeal, and only the egg whites, these pancakes are also defined protein pancakes and appreciated by those who play sports. As always, since it is a basic recipe, you can modify it as you wish and according to your tastes: for example, by trying the oatmeal or by substituting Greek yogurt with skyr.
Similarly i pancacke light they can also be made in a savory version: a tasty idea to prepare following this recipe, for example, salty pancakes with salmon or savory pancakes with zucchini.
OTHER DELICIOUS RECIPES: Turmeric Pancakes, Gluten Free Pancakes, Banana Pancakes, Pancakes with Thermomix
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Pancake light
To make the light pancakes, first collect the egg whites in a bowl. Beat them with a hand whisk for 30 seconds. Add the Greek yogurt, vanilla seeds, honey and oil. Work everything until you get a homogeneous cream.
Add the wholemeal flour, sifted with baking powder and baking soda, and mix by adding the milk slowly. You will need to obtain a smooth and homogeneous batter, with a slightly thick but not too thick consistency.
Grease a non-stick pan with seed oil and heat it well, removing excess oil with kitchen paper. Pour a ladle of batter and let it spread out into a disc. When you notice large bubbles appear on the surface, turn the pancake and continue cooking on the other side. When cooked, transfer to a plate. Proceed in this way until the batter is used up. Serve the light pancakes warm with honey and blueberries.
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