Made by little hands — wholewheat banana pancakes lifted by whipped egg whites. Twenty minis: four with milk for a grown-up breakfast, two with rooibos for a snack.
Makes about 20 mini pancakes
Nutrition (per mini pancake, estimated)
- Calories: ~55 kcal
- Protein: 2 g
- Fat: 3 g
- Carbohydrates: 6 g
Estimated values.
Ingredients
- 2 eggs, separated
- 1 cup wholewheat flour
- 1 ripe banana, well mashed
- 3 tablespoons butter, melted
- 1 packet (10 g) baking powder
- 1 tablespoon coconut sugar
- 1 cup warm lactose-free milk
- Coconut oil, for the pan; chocolate chips to decorate half
Method
- Whip the egg whites to soft peaks.
- Whisk the yolks with the milk, melted butter, banana and sugar; sift in the flour and baking powder.
- Fold in the whites gently, keeping the air in.
- Cook dessert-spoon-size pancakes in a lightly oiled pan; decorate half with chocolate chips.
Originally shared on our Instagram.