Swedish Pancakes with Raspberries

Ingredients for Swedish Pancakes with Raspberries

• 1 large egg yolk

• 2 tablespoons Splenda or other sugar substitute

• 1 teaspoon vanilla extract

• Pinch of salt

• 240ml nonfat milk

• 120ml whole-wheat flour

• 3 tablespoons white flour

• 3 egg whites

• 130g fresh raspberries

How to make Swedish Pancakes with Raspberries

In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.

In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.

Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.