Apple Cinnamon Egg White Pancakes

Where This Goes Wrong

Use a spotless bowl for the whites; a trace of fat stops them whipping.

If the first pancake browns too fast, lower the heat before you cook the rest.

Keep cooked pancakes warm on a plate in a low oven while you finish the batch.

Making Apple Cinnamon Egg White Pancakes

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1. Whisk the egg whites in a clean, dry bowl until they hold a soft peak.

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2. In a second bowl, mix the flour, milk, apple, cinnamon and vanilla until just combined. Fold in a third of the whites, then fold in the rest.

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3. Heat a non-stick frying pan over medium-low heat and brush with a little of the oil. Spoon in the batter to make rounds about 10 cm across.

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4. Cook for 2 to 3 minutes a side, until golden and cooked through. Repeat with the remaining oil and batter, making about 6 pancakes in all.

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5. Serve with the maple syrup.

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Storage and Reheating

Best eaten fresh. Cooked pancakes keep in the fridge for up to 2 days and reheat in a toaster.

What to Serve Alongside

• Sliced strawberries
• A spoonful of apple sauce
• A cup of tea

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.