Almond Pancakes & Berries
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These pancakes don't taste much different to their higher glycemic index version and provide a substantial balanced meal to start your day.
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Recommended
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Nutritional Information
(per serving/7 thin pancakes & berries)
Calories: 371
Protein: 29g
Fat: 8g
- Saturated: 1g
- Cholesterol: 2mg
Carbohydrate: 49g
- Sugars: 16g
Fiber: 11g
Sodium: 354mg
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Ingredients (Serves 2/Approx 14 thin pancakes)
| ½ cup/45g soy flour |
| ¼ cup/50g ground almonds |
| ½ cup/60g whole grain flour |
| 3 tablespoons milk powder |
| 1 teaspoon baking powder |
| small pinch salt |
| 3 egg whites |
| ¾ cup/180ml milk |
| 1 cup/125g raspberries |
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1 |
Sive the dry ingredients into a mixing bowl.
If preparing the mixture in advance then leave out the baking powder and add it just before cooking.
Add the egg whites one at a time separating by allowing it to fall whilst passing the yoke between the shell halves.
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2 |
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Mix the eggs and flour together then add a third of the milk.
Mix that in well before adding another third and mixing further.
Finally add the remaining milk and the vanilla extract and mix to a smooth paste.
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3 |
Spray a frying pan with a thin layer of olive oil and spoon small amounts of the mixture into the pan to form pancakes.
Cook for about 30 seconds on each side or until brown.
You can prepare the mixture the night before and store it in the fridge.
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