You know that major dilemma every Saturday (and Sunday) morning, you want that gorgeous golden yolk but you also want pancakes. Pancakes are traditionally a sweet meal eaten with fruit, yoghurt, chocolate etc and so putting a poached egg on top is not exactly traditional so I made a few cheeky tweaks and I am SO beyond happy with how this turned out. I added parmesan for the savoury taste and I’m sure if you added a little bacon too that would be equally delicious (I just didn’t think of that until after… shame as i’ll just have to make them again!)
Ingredients (Serves 2)
- 1/4 cup egg whites
- 70g flour (I used quinoa)
- 1/2 cup oat milk
- 1 teaspoon mixed herbs
- 1 tablespoon grated parmesan
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 heaped teaspoon coconut oil (or you could use olive oil)
- In a bowl, whisk your egg whites until they start to foam slightly – they don’t have to be completely white but do make sure you’ve added some volume to the mix.
- Add the flour, herbs, parmesan, baking powder and seasoning and mix gently so you don’t lose too much egg white volume.
- Gradually add the milk to ensure it doesn’t get too runny, mixing thoroughly after each bit you add.
- Put a frying pan on low heat and pop in some coconut or olive oil for a few minutes to heat up.
- Pour in the mixture using a large spoon or ladle and flip after a couple of minutes on the first side, then repeat for the second (usually you will notice little bubbles on the top of the pancake to show they are ready!)
- Serve with mashed pea dip, avocado, poached eggs, smoked salmon or any other breakfast food you fancy and enjoy!
Let me know if you try them!