1. In a bowl, mix the stiffly beaten egg whites with the sifted flour and cocoa.
2. Add the milk until you obtain a creamy consistency.
3. Heat an oiled non-stick pan and pour in the batter.
4. Cook the pancake on both sides until golden brown.
I recommend using a lid while cooking and placing a drop of water at the side of the pan (so that it does not touch the batter). With this trick the pancake will be super fluffy!!
Italia
| Energy (kcal) | 92.32 |
| Carbohydrates (g) | 14.42 |
| of which Sugars (g) | 8.42 |
| Fat (g) | 0.61 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 7.93 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.13 |
