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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


Servings

Makes 10-12

Total time

45 minutes

Courses

Breakfast, Brunch


Ingredients

  • 50 g self-raising flour 
  • 50 g wholemeal or wholegrain flour
  • 2 small eggs, separated
  • 150 ml skimmed milk
  • berries and low-fat yogurt or fromage frais to serve


Method

  1. 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.
  2. 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.
  3. 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.
Diets
Contains allergens

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