Try them and you'll fall in love!!!
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
Italia
| Energy (kcal) | 60.06 |
| Carbohydrates (g) | 13.31 |
| of which Sugars (g) | 0.32 |
| Fats (g) | 0.13 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 2.05 |
| Fiber (g) | 0.41 |
