PANCAKES | SERVES 4
100 G WHOLE WHEAT FLOUR
70 G CAKE FLOUR
10 ML (2 TSP) BAKING POWDER
2 EGG WHITES
180 ML (3/4 CUP) BUTTERMILK
30 ML (2 TBSP) HONEY
30 ML (2TBSP) FLORA PRO.ACTIV, MELTED
30 ML (2TBSP) FLORA PRO.ACTIV FOR FRYING
1. SIFT THE FLOURS AND BAKING POWDER IN A MIXING BOWL.
70 G CAKE FLOUR
10 ML (2 TSP) BAKING POWDER
2 EGG WHITES
180 ML (3/4 CUP) BUTTERMILK
30 ML (2 TBSP) HONEY
30 ML (2TBSP) FLORA PRO.ACTIV, MELTED
30 ML (2TBSP) FLORA PRO.ACTIV FOR FRYING
1. SIFT THE FLOURS AND BAKING POWDER IN A MIXING BOWL.
2. COMBINE THE EGG WHITES, BUTTERMILK, HONEY AND FLORA PRO.ACTIV.
3. MAKE A WELL IN THE CENTRE OF THE FLOUR AND POUR THE BUTTERMILK MIXTURE IN, STIRRING ALL THE TIME.
4. HEAT A NON-STICK PAN WITH A LITTLE OF THE FLORA AND POUR A ¼ CUP BATTER AT A TIME INTO THE PAN. COOK ABOUT 2 MINUTES UNTIL BUBBLES START TO APPEAR. TURN EACH CAKE AND COOK UNTIL IT IS LIGHTLY GOLDEN AND COOKED ON THE OTHER SIDE AS WELL.
5. SERVE WITH FRESH BERRIES AND LOW FAT YOGHURT AND A DRIZZLE OF
