Fluffy saffron pancakes

• 1.7 cup (240 g) all-purpose flour
• 0.8 cup (200 g) low fat milk 0.5% fat
• 0.8 cup (200 g) low fat quark or greek yoghurt 0.2% fat
• 2 eggs
• 6 tablespoons sweetener
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 1 pinch vanilla powder
• 0.5 g saffron

 

Optional:

• 40 g white chocolate, chopped 

1. Mix all dry ingredients in a bowl.

2. Separate the egg whites from the yolks.

3. Beat the egg whites until they are fluffy like meringue.

4. Whisk the egg yolks with quark, milk and saffron.

5. Whisk the dry ingredients into the batter and fold in the egg whites with a spatula. Add the white chocolate and fold in (optional). 

6. Heat a frying pan over medium heat. Fry the pancakes for a few minutes on each side.

 

Recipe by Selda (Myfoodogram on Instagram)

 

Nutrition per serving: