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Egg pancakes

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Ingredients for 1 servings:

  • 8 tbsp flour
  • 4 eggs
  • 250 ml low-fat milk (1.5% fat)
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • n. B. Sweetener, liquid
  • 2 tsp oil for frying, if needed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low in fat and calories, suitable for WW, 1-1.5 P per pancake

Combine the first six ingredients in a runny batter and let it rest for about 30 minutes to swell. Now you can fry the batter in batches in a small, nonstick pan without any fat to make pancakes. If you don’t, add 1-2 teaspoons of oil to the points. Serve with fresh fruit, if desired. The entire batter is worth 15 points. Depending on how thick you want the pancakes, you’ll get 10-15. Suitable for WWW, 1 to 1.5 points per pancake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Egg pancakes