Ingredients
- 240g egg whites
- 2 slices white bread (up to 80 calories per slice)
- 2g Swerve or Splenda
- 1 or 2 tsp cinnamon
- 2 guar/xanthan gum
- 50g blueberries
- Cooking spray
OPTIONAL TOPPINGS
- 15ml sugar-free syrup
Directions
1. In a blender, add bread slices, egg whites, guar/xantham gum, sweetener, and cinnamon.
2. Blend on high until mixture is uniform in consistency. Remove mix from the blender and add to a fridge-safe airtight container.
3. (OPTIONAL): Let sit for 2-3 hours or more in the refrigerator. The longer you let the mixture rest, the better it binds. (Note: it can be cooked right away but it’s better if it has time to sit).
4. Heat a griddle over low-medium heat. Spray griddle with cooking spray. Add mixture to griddle and let sit for 1-2 minutes until edges appear cooked through.
5. Add blueberries to the pancake in the griddle.
6. Once edges start to brown and pancake appears to be visibly cooked about ½ of the way, flip the pancake in the griddle and let sit another 1-2 minutes.
7. Remove pancake from the griddle and serve on a plate with low-calorie syrup or leftover blueberries.