These Pancakes Are Unbeatable – I’ve Been Having Them for Breakfast for 4 Days Straight…
Pancakes for breakfast are far from ordinary or boring. In fact, you’ll find yourself craving them, and you’ll fall in love from the very first bite. These delightful treats are so soft they melt in your mouth.
Thanks to the combination of carbohydrates and proteins (from milk and eggs), pancakes contribute to a longer-lasting feeling of fullness. They’re relatively simple and quick to prepare, making them an excellent option for breakfast or a snack.
Pancakes can be adapted to various dietary needs, such as gluten-free, vegan, or low-calorie, simply by modifying the ingredients. Their soft texture and taste make pancakes a food loved by both adults and children, contributing to a positive start to the day.
By incorporating nutritious ingredients like Greek yogurt or fresh fruit, you can increase the nutritional benefits.
Ingredients:
- 60 ml (1/4 cup) milk
- 50 g (1/3 cup) all-purpose flour
- 25 g (2 tablespoons) stevia sweetener (or alternatively, 50 g (1/4 cup) of maltitol, erythritol, sugar, or honey)
- 3 egg yolks
- 3 egg whites
- 1 tablespoon orange juice
- A little oil (for the pan)
- A little water
- Powdered sugar ( icing sugar) for dusting (optional)
These Pancakes Are Unbeatable – I’ve Been Having Them for Breakfast for 4 Days Straight
- Start by breaking the egg yolks into a bowl, add the orange juice and milk, and beat well using a hand whisk.
- Now add the flour in two stages and mix, continuing until you obtain a smooth batter. Set aside for a moment.
- Beat the egg whites with an electric mixer . When they start to foam, gradually add the stevia sweetener (or erythritol, maltitol, honey, or sugar) and continue working until stiff peaks form.
- Incorporate a spoonful of the beaten egg whites into the yolk mixture, mix well, then pour this mixture back into the remaining egg whites. Gently fold together, starting from the bottom up, until you have a homogeneous mixture. Transfer to a piping bag: pastry bag).
- Brush a non-stick pan with a little oil. Pipe three separate dollops of batter at a time (or more depending on the size of your pan), add a few drops of water to the pan, and cover with a lid.
- Let cook for 7 minutes or until golden, flip to the other side, add a little more water, replace the lid, and cook for another 5 minutes.
- Once the pancakes are ready, dust them with a little powdered sugar if desired, or serve with some yogurt and fresh fruit of your choice.
Bon Appétit!
