Blueberry Pancake (low sugar and low carb)
No. of Servings: 4
3 tbsp Soya Milk
1 Egg
½ tsp Baking Powder
2 tsp Sugar Subsitute
3-4 drops Maple Extract or Vanilla Essence
Olive Oil
Canned Blueberries
Ingredients:
6 tsp Soya Flour3 tbsp Soya Milk
1 Egg
½ tsp Baking Powder
2 tsp Sugar Subsitute
3-4 drops Maple Extract or Vanilla Essence
Olive Oil
Canned Blueberries
Directions:
- Whisk together soya flour, soya milk, baking powder, sugar subsitute and one egg yolk to make a batter of dropping consistency. Keep aside for 15 minutes.
- Whip the egg white until fluffy. Fold into batter.
- For the maple syrup, heat water, maple extract and sugar subsitute over medium flame.
- Heat a pan, Spray olive oil.
- Spoon the batter to make a pancake.
- Once the underside is half done, sprinkle blueberries on the top and flip.
- Serve hot, sprinkled with sugar subsitute and the maple syrup.