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Pancakes for breakfast




Egg, egg white

100 oz


25 oz

Coconut flour

15 oz

Sodium bicarbonate

3 oz

Lemon juice

1 teaspoon


1 half

Soy yogurt

100 oz

Desserts from Italy

Pancakes for breakfast

Pancakes for breakfast

vegetarian with gluten with eggs

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancakes for breakfast

Soft and light dough

Pancakes for breakfast step 1

step 1

In a container mix the egg white with coconut flour and oat flour (I flavored with peanut butter flavor) to create a homogeneous mixture, add the diced pear, bicarbonate (half a teaspoon) and lemon juice for to react

Pancakes for breakfast step 2

step 2

Once the reaction has occurred, mix everything. If you have not used flavored flours, you can add drops of vanilla and sweeteners to taste

Pancakes for breakfast step 3

step 3

Put on the heat to heat a small pan (12-14cm) and pour the mixture. Lower the heat to minimum and place the lid. After 12-15 minutes, turn it over and finish cooking for 2 minutes. Place it on a saucer letting it cool.

Pancakes for breakfast step 4

step 4

Once cooled cut it in half and stuff it with greek yogurt or soy at your leisure. Keep in the fridge one night. Decorate it with seeds or peanut butter.

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