Healthy pancakes
By Lulu Grimes
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
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 53
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fat 1g
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saturates 0.3g
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carbs 8g
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sugars 0.8g
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fibre 0.4g
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protein 3g
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salt 0.1g
Ingredients
- 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
Tip
Flour powerTry swapping in different wholemeal flours such as spelt or buckwheat to vary the flavour.
Method
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.
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.
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.
