Mini Pancake bowl

25 mins
Serves 1
instagram.com

Directions

  1. 1Add your liquid egg whites and vanilla extract to a bowl. Optional: a few drops of stevia or monk fruit if you want extra sweetness.
  2. 2Beat on high for 10–15 minutes until thick and fluffy like meringue.
  3. 3Scoop into muffin moulds.
  4. 4Bake at 180°C / 350°F for 10–15 minutes until golden and crispy.
  5. 5Sprinkle with cinnamon + sweetener mix.
  6. 6Mix powdered peanut butter with 20–30 ml water to make a drizzle & pour over.
  7. 7Top with fresh berries + sugar-free maple syrup.

Ingredients

  • 237 ml liquid egg whites
  • 50 g fresh blueberries
  • raspberries
  • mixed berries
  • 13 g powdered peanut butter
  • 15 ml sugar-free maple syrup
  • 4 g sweetener + cinnamon mix
  • 2.5 ml vanilla extract
  • stevia
  • monk fruit

Equipment

bowlmuffin moulds

Tips

  • Optional: add a few drops of stevia or monk fruit for extra sweetness.
  • Mix powdered peanut butter with 20–30 ml water to make a drizzle.