Delicious mini pancakes served with fresh fruit and cashew cream, perfect for a colorful and light breakfast.
In a bowl, mix the egg whites, Greek yogurt and plant-based milk.
Add the oat flour, baking powder, brown sugar, salt, baking soda and apple cider vinegar, mixing until smooth.
Heat a non-stick pan with a little butter or oil.
Pour small amounts of batter into the pan to form mini pancakes.
Cook the pancakes on both sides until golden brown.
Serve the pancakes with strawberries, banana and cashew cream as topping.
Non-stick pan
Perfect for a healthy and tasty breakfast.
Italia, Lombardia
| Energy (kcal) | 103.66 |
| Carbohydrates (g) | 9.05 |
| of which sugars (g) | 2.16 |
| Fat (g) | 4.21 |
| of which saturates (g) | 2.02 |
| Protein (g) | 6.08 |
| Fibre (g) | 1 |
| Salt (g) | 0.21 |
