Freeze 4 teaspoons of pistachio cream on parchment paper.
Prepare the batter by pouring egg white, flours, baking powder, and yogurt into a bowl. Mix well.
Take a non-stick pancake pan, grease it with coconut oil spray, pour 3/4 of the batter, place the frozen pistachio cream disc in the center, and finish with the remaining batter.
Cover with a lid and cook until the top of the pancakes is cooked.
Flip them and cook on the other side for another 3-4 minutes.
Non-stick pancake pan
Parchment paper
Fitchef: @healthy_food.lab
Italy
| Energy (kcal) | 150.23 |
| Carbohydrates (g) | 14.62 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 5.87 |
| of which Saturates (g) | 1.56 |
| Protein (g) | 10.11 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.21 |
