Light Pancakes

I can offer you a light version of pancakes, ideal for those who are calorie-conscious but do not want to give up the pleasure of a soft and tasty dessert. Here is the recipe for Italian-style light pancakes.

Ingredients

• 100 g of oat flour or wholemeal flour
• 30 g of erythritol or another low-calorie sweetener
• 1 teaspoon of baking powder
• 1 pinch of salt
• 150 ml of egg white (about 4-5 whites)
• 100 ml of skimmed milk or a sugar-free plant-based drink
• 1 teaspoon of vanilla extract
• Coconut oil or cooking spray for greasing the pan

Optional:

• Lemon or orange zest for a citrus twist
• Cinnamon powder for a spicier flavor

Preparation

1. In a large bowl, mix the oat flour with erythritol, baking powder, and a pinch of salt.
2. In another bowl, beat the egg whites lightly and add the skimmed milk and vanilla extract.
3. Combine the wet ingredients with the dry ones and mix until you have a smooth batter, without overworking it.
4. Heat a non-stick pan and lightly grease with coconut oil or cooking spray.
5. Pour a ladleful of batter for each pancake and cook over medium-low heat for about 2-3 minutes or until bubbles appear on the surface.
6. Carefully flip it and cook for another 1-2 minutes or until the pancake is golden and cooked on the other side.
7. Serve your light pancakes warm, accompanied by fresh fruit, light Greek yogurt, or a sprinkle of sweetener to taste.

Curiosity

The term “pancake” is Anglo-Saxon and literally means “pancake”. In English-speaking countries, it’s a brunch classic and can be served both sweet and savory. The light version I have proposed to you retains the pleasure of a soft and delicious pancake but is designed to be more diet-friendly.