Recipe by Foodiecooklab
A simple and quick recipe to make a fluffy sugar-free pancake, perfect for a healthy breakfast.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Separate the egg white from the yolk.
Step 2 of 5: Mix the yolk with the flour and milk.
Step 3 of 5: Whip the egg white until stiff peaks form and add it to the mixture without deflating it.
Step 4 of 5: Cook 2 tablespoons of batter in a greased pan, covering with a lid.
Step 5 of 5: Add a few drops of water to the side of the pan (without touching the pancake) to create steam and make them fluffier.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving340 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,103 kJ264 kcal | 325 kJ78 kcal |
| Fat | 5.92 g | 1.74 g |
| of which saturated fatty acids | 2.28 g | 0.67 g |
| Carbohydrates | 34.48 g | 10.14 g |
| of which sugars | 13.5 g | 3.97 g |
| Fibre | 0.65 g | 0.19 g |
| Protein | 19.99 g | 5.88 g |
| Salt | 0.2 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
