FLUFFY PANCAKES

INGREDIENTS (MAKES 16 PANCAKES)

◙  5 eggs (slit whites and yolks) [substitute for banana/apple sauce/chia seeds for vegan version]
◙  60 grams (2 scoops) of (gluten-free) flour
◙  15 to 25 grams of maple syrup/honey
◙  a splash of (lactose-free) milk [decides how thick the batter is going to be]
◙  half a teaspoon of cinnamon, cardamom, turmeric and vanilla extract
◙  a pinch of baking powder
◙  olive oil [for baking, but i add it to the batter beforehand]
◙  optional: chocolate chips or blueberry for a change

◙  optional: protein powder, with or without a flavour

◙  electric whisk and bowl
◙  baking pan

Now it is time to cook!
Preheat your pan and make sure it's really hot before baking.

Take a bowl. Whisk the egg whites with a little bit of honey or maple syrup to a stiff mix. Make sure you can keep the bowl upside down and nothing falls out. Now mix the yolks with the rest of the ingredients and make sure you create a smooth batter. When done, add in a little of the egg whites, so that the two mixtures can familiarise with each other. Then fold in the rest. Make sure you don't really mix the batter anymore, form this point on, because your fluffiness will disappear.

Take a large spoon (I use a ladle) and very softly create little heaps of the batter. Don't bake your pancakes for too long and don't flip them too aggressively, because this all will cost you fluff.

Eat them quickly after they've come out of the pan to enjoy the fluffiest pancakes you've ever eaten. Even when you choose for gluten-free or vegan.

Love!