American-Style Pancakes with Blueberries

Fluffy homemade pancakes made with whisked egg whites and fresh blueberries, cooked until golden brown in a non-stick pan.

Easy Vegetarian Breakfast Pancakes Blueberries

Estimated Nutrition

Calories

229.6

kcal / serving

918.4 kcal total

Carbs

36.7g

per serving

146.8 g total

Fat

5.8g

per serving

23.2 g total

Protein

7.7g

per serving

30.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Self-Rising Flour

0.5

tsp

Baking Powder

Dairy

piece

Egg

separated

125

Milk

Fruits

400

Blueberry

fresh

NutsSeeds

pinch

Salt

OilsFats

tsp

Vegetable Oil

for brushing

Method

Repeat with remaining ingredients and serve immediately.

Flip the pancake and cook for one minute or until golden-brown.

Add a handful of blueberries and cook for one additional minute.

Pour 30ml of batter into the pan and cook for one minute.

Heat a heavy non-stick pan over medium heat and brush with vegetable oil.

Gently fold the stiff egg whites into the prepared batter.

Whisk the egg whites with a pinch of salt in a separate clean bowl until stiff peaks form.

Whisk the egg yolks and milk into the flour well to create a smooth batter.

Sieve the flour and baking powder into a bowl and make a well in the center.