The yogurt pancakes and egg whites are a quick, tasty, and nutritious recipe.
They are an ideal alternative for a nutritious and healthy breakfast. You can top them with sugar-free jam, fruit compote, fresh fruit, or peanut butter.
In short, these pancakes are a versatile recipe. Being rich in proteins and low in carbohydrates, they are a perfect breakfast to fuel up with energy. These pancakes allow me to enjoy a delicious and healthy product every day without worries!
You can even prepare them in the evening and reheat them the next day, or freeze them to have them always ready. If desired, you can add blueberries to the batter.
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- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 81.12 (Kcal)
- Carbohydrates 10.36 (g) of which sugars 2.26 (g)
- Proteins 5.92 (g)
- Fat 1.84 (g) of which saturated 0.81 (g)of which unsaturated 0.67 (g)
- Fibers 1.06 (g)
- Sodium 514.25 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
YOGURT PANCAKE INGREDIENTS
- 3.5 oz egg whites
- 3.5 oz Greek yogurt
- 1.8 oz oat flour
- 1 pinch baking soda (or baking powder)
Tools
- 1 Electric Whisk
- 1 Pan
YOGURT PANCAKE PREPARATION
To prepare this recipe, start by whipping the egg whites.
Add the yogurt and baking soda to the whipped egg whites. Then, add the sifted flour.
Heat a non-stick pan. When the skillet is hot, pour 2 tablespoons of batter, leveling the surface with the back of the spoon.
Cook on low heat.
When small holes start forming on the surface of the pancakes, you can flip them.
In just a few minutes, your pancakes will be ready to be topped as you prefer. Continue this way until you use up all the batter.
Adriana’s Advice
You can replace oat flour with regular all-purpose flour and Greek yogurt with low-fat plain yogurt.
