Whole wheat sugar-free pancakes are ideal for a healthy and light breakfast, without sugars and fats. Made with whole wheat flour and only egg whites, they are soft and light. I served them with strawberries and coconut, but they are delicious with any other fruit. Naturally lactose-free and also in a gluten-free version.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1/2 cup whole wheat flour (gluten-free flour, see faq)
- 3.5 oz egg white
- 1 pinch baking powder
- 1/3 lemon (grated zest)
- 1/3 vanilla bean
- fresh fruit
- desiccated coconut
- strawberry jam
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
Steps
In a bowl, add flour and baking powder.
Combine egg white, vanilla, and lemon zest.
Mix well to eliminate any lumps.
Let rest for 10 minutes and cook on a non-stick pan.
Fill with strawberry jam, thinly sliced fresh coconut, and sliced strawberries.
To eliminate sugar completely, serve with just fresh fruit.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
The batter can be stored in the fridge for up to 2 days.
The whole wheat sugar-free pancakes last up to 3 days.
FAQ (Frequently Asked Questions)
Can I replace whole wheat flour with gluten-free flour?
Sure, in this case, I recommend buckwheat or sorghum flour, adjusting by eye to achieve a batter that is fluid but not liquid. It may help to gradually pour in the egg white.
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