The super fluffy "Fluffy Pancakes", healthy version!

Want to try a slightly different pancake recipe, ultra soft and not a headache? It's time to make soft pancakes! This version does not contain neither sugar nor fat, history that we can do every day if it suits us. For nothing, a big pile of pancakes beats to start the day just right!
If we don't have too much time, I can also recommend this giant protein pancake recipe, this light traditional pancake recipe or the best pancake dough formulas all ready to order online!

But back to the recipe for "fluffy" pancakes – it means fluffy, cloudy, and that's exactly what they are. They are easy to do (when you have a drummer – I tested it without it, and it takes a little more drive, arm strength and time) – but you have to love a bit, since the white egg whites need to be incorporated very carefully to maintain an ideal texture. A little patience, but a nice reward at the end.

Finally, because they are light (no sugar, no added fat), we don't have to think about the amount. They go perfectly with lemon juice and stevia for example, or even sugar-free chocolate sauce or SSA organic jam! (code TFT10 if you order!)

fluffy pancakes

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a recipe for soft pancakes, without sugar or fat

portions: 8 pancakes

author: Charlotte Beaulat-Clément

  • 125
    sifted white flour
    (you can replace half with whole flour)
  • 2
  • 100g
    0% plain yogurt
  • 10
    vegetable or animal milk
    (to extend the dough if necessary)
  • 1
    baking soda
  • aromas of vanilla or orange blossom
  • 1
    sucralose or stevia powder

  1. In a bowl you can combine the flour, baking powder and the selected sweetener.

  2. Take the eggs out of the refrigerator and separate the whites from the egg yolks (fresh, they are easier to separate) into two small separate containers.

  3. Whisk the egg yolks and add the yogurt. Add everything to the mixture of dry ingredients. If the dough is too thick, add 5 to 15 cl milk until it is softer – but not too runny. Leave for 10 to 20 minutes.

  4. Whip the egg whites and gradually incorporate them very carefully into the dough.

  5. Pour a spoonful of preparation into a warm and greased pan with a cloth and olive oil. Cook until small bubbles form and turn. Bake for 30 to 45 seconds and remove from heat.

  6. Continue with the rest of the dough.

  7. We can eat them cold or lukewarm, and store them for several days in the fridge!

Supporters of these pancakes? About to try? Tell me everything in the comments!

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