Light Pancakes

Hey foodies!

How about making pancakes for a brunch, breakfast, or even dinner?

Here is my all-time favourite recipe — super indulgent, but above all incredibly healthy and light! We make this recipe once a week at home. ;o)

You can of course adapt the toppings. Here we love fruit purées, fresh fruit, and the famous maple syrup.

To make 20 pancakes (4 servings) you will need:

- 3 egg whites

- 3 eggs

- 150gr plain yogurt

- 90gr oat flour

- 1.5 tsp baking soda

- 1.5 tsp vanilla extract

- 2 pinches of salt

- 60gr almond flour

- 1.5 bananas

Separate the whites from the yolks of 3 eggs. We don't need the 3 yolks. You can keep them in the fridge for 1-2 days without any problem.

In a blender, pour the 3 egg whites + 3 whole eggs.

Add 150gr of plain yogurt. Here I used a soy yogurt as I am lactose intolerant, but a regular yogurt works just as well.

Then add 90gr of oat flour (or another flour of your choice). I found oat flour at Coop. I love cooking with it because it is gluten-free and has a great taste.

Then add 1.5 tsp baking soda, 1.5 tsp vanilla extract, 60gr almond flour, 2 pinches of salt and 1.5 bananas.

Blend everything together to get a nice, airy and smooth batter.

If you don't have a blender, no worries! Use an immersion blender instead. ;o)

Then grab a small pan — or even two if you want to speed things up.

Add a little coconut oil or rapeseed oil to your pan and heat it up.

Once the pan is nice and hot, lower the heat to medium and pour in a little pancake batter.

Let the batter bubble well before flipping your pancake. Then let it brown on the other side.

And there you have a gorgeous stack of pancakes!

As mentioned above, a little fruit purée, some fresh fruit and maple syrup to top your pancakes and you're done!

I hope you'll try my pancake recipe. If you're worried about the number of eggs, I promise you won't taste them at all.

Happy Sunday foodies!

Karin

P.S.: All the equipment used can be found at the bottom of my recipe.