1. In a bowl, mix the beaten egg whites with the sifted flour and cocoa.
2. Add the milk until you achieve a creamy consistency.
3. Heat an oiled non-stick pan and pour in the batter.
4. Cook the pancake on both sides until golden brown.
I recommend using a lid while cooking and adding a drop of water to the side of the pan (without touching the batter). With this trick, the pancake will be super fluffy!!
Italy
| Energy (kcal) | 89.73 |
| Carbohydrates (g) | 8.18 |
| of which Sugars (g) | 5.02 |
| Fat (g) | 2 |
| of which Saturates (g) | 1.16 |
| Protein (g) | 10.1 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.17 |
