Thursday, 10 May 2012 - , , , , , , 3 comments

RECIPE : Egg White and Almond Milk Pancakes

In my post CUPBOARD LOVE:Liquid Egg White, a couple of weeks ago, I mentioned that I would be experimenting with this product because, as you know, I'm interested in keeping the fat content in my recipes as low as possible. This means we can still eat amazing, yummy, delicious food without gaining weight!


These little pancakes are a lovely breakfast dish or light dessert. I used almond milk to add some interest to the batter.

This is a fairly new product from Alpro. It's low in saturated fat, dairy free, and has no artificial colours or flavours. It has a distinctive but mild almond flavour. It's only 1pp/24kcal for 100ml.


The pancakes turned out quite bland, but I see that as a good thing, as they combine really well with either sweet or savoury ingredients. (Or both, in my case!). See the pancakes as a blank canvas, the 'base' to whatever you want to add to them. I paired them with some griddled Parma ham, as I love the combination of smoky and crispy with subtle and soft flavours and textures. Some tart fruit and a drizzle of golden syrup brought everything together. A breakfast marriage made in kitchen heaven!
They're very quick to make, and no hassle.


You will need:(makes 12 small pancakes)

125g plain white flour
3 tablespoons liquid egg white
(this is equivalent to 1 whole egg or 1.5 egg whites in volume)
250ml Alpro almond milk

This whole amount is 14pp/approx 540kcal.

This works out to;
1 pancake=1pp, 2 pancakes=2pp,
3 pancakes=4pp, 4 pancakes=5pp,
5 pancakes=6pp, 6 pancakes=7pp,
7 pancakes=8pp, 8 pancakes=10pp,
9 pancakes=11pp, 10 pancakes=12pp,
11 pancakes=13pp and 12 pancakes=14pp 

Each pancake is approx.45kcal


Sift the flour into a mixing bowl.
Make a well and add the egg white.
Whisk to form a thick batter.
Add the almond milk gradually, beating as you go so that no lumps form.
The finished batter should be quite thick as these pancakes are the small, round American-style ones.
Cook in a hot pan sprayed with Frylight Sunflower oil. I used a generous dessertspoon of batter per pancake.

Cook until they are a lovely golden brown colour-literally 2-3 minutes each side.


 To Serve; 

If you are adding Parma ham like I did, simply trim the excess fat off and cut each slice in half. Cook the ham in a hot griddle pan sprayed with Frylight Sunflower oil, until really, really crispy.
Each slice is 1pp/37kcal. I allowed 2 slices per person. This is 2pp.
Remember to add these propoints or calories to the pancakes if you decide to use Parma ham.
I like the square shape for the ham as it looks really attractive alternated with the pancakes when serving. I also added a selection of soft, red fruits-strawberries, raspberries and blueberries. I drizzled one measured teaspoon of golden syrup on the top of everything. This is 0pp/20kcal. (It goes up to 1pp if you use two teaspoons).


One serving of this breakfast as shown in the photo above; (4 pancakes, 2 slices Parma ham, fresh fruit and 1 teaspoon golden syrup), is 7pp/approx 325kcal per portion.


This is such a versatile recipe. You could make half-size pancakes and serve them like little blinis with smoked salmon and half-fat creme-fraiche....or a small stack served with some hot stewed apples or warm black cherries and frozen vanilla yoghurt for a wonderful dessert....the possibilities are endless. When I make them again, I'll update the post and show you some more ideas.


Time to experiment!



seenthelight 18 May 2012 at 12:59

just made another batch of pancakes. One small question since once again my mix gave me twenty three little darlings. Did you beat the egg whites first at all? It suddenly struck me not being an average pancake maker that the reason why mine could be thinner than yours is that I did not take this into consideration. Forgive me for 'bugging' you on this issue but it puzzles me!!!

Janey 18 May 2012 at 13:01

No the egg white isn't beaten first. You probably used a smaller spoon than I did x

seenthelight 23 February 2013 at 15:36
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