Useful recipes, and desserts and even more, now cause the greatest interest and are read (I follow) more than others. This, of course, pleases. Therefore, another pancake recipe for those who avoid sugar, flour, and with them extra calories. Bonus - pancakes on proteins, which athletes will like. From natural sweeteners — raisins and bananas, instead of flour — a couple of spoons of oatmeal.
- 3 egg whites
- 3 medium bananas
- 2 tbsp dark raisins
- 5 tbsp oat flakes (finely ground or instant)
- 1 tsp. olive oil
All ingredients are mixed in a blender until almost homogeneous: protein and bananas are well whipped, raisins are chopped into small pieces. Preheat the pan. If you have a good non-stick frying pan and you are confident in it, you can not add additional oil. If you prefer to lubricate - grease with any vegetable oil or ghee oil before frying each pancake, but not much.
With a large spoon, put the dough in a preheated pan and bake the pancakes until sure browning on each side - about 3 minutes each. Turning such a pancake is, in part, an art, you need to get used to it.
*do not rush to turn over. Let the pancakes brown well until a confident brown crust. It turns out very dark because of the raisins. Pancakes should be baked+turn browned much easier
*do not make the dough thinner or thicker, the proportions are written correctly
*you can add vanilla or cinnamon, to taste. You can also add a little baking powder to make airy pancakes.
*instead of raisins, you can add a couple of spoons of jam or jam
All ingredients are mixed in a blender until almost homogeneous: protein and bananas are well whipped, raisins are chopped into small pieces. Preheat the pan. If you have a good non-stick frying pan and you are confident in it, you can not add additional oil. If you prefer to lubricate - grease with any vegetable oil or ghee oil before frying each pancake, but not much.
With a large spoon, put the dough in a preheated pan and bake the pancakes until sure browning on each side - about 3 minutes each. Turning such a pancake is, in part, an art, you need to get used to it.
*do not rush to turn over. Let the pancakes brown well until a confident brown crust. It turns out very dark because of the raisins. Pancakes should be baked+turn browned much easier
*do not make the dough thinner or thicker, the proportions are written correctly
*you can add vanilla or cinnamon, to taste. You can also add a little baking powder to make airy pancakes.
*instead of raisins, you can add a couple of spoons of jam or jam
