Ingredients

Makes four 4 inch pancakes

For the pancakes

1 Egg

15 g (1 tbsp) Sugar

1 tsp Vanilla extract

30 g (2 tbsp) Greek yogurt

25 g (3 tbsp) All purpose flour

Method

For the pancakes

In a bowl combine the egg, sugar, and vanilla and whip until the mixture triples in volume, lightens in color and forms ribbons. When you have enough air incorporated, the mixture will be very pale in color - like a pale mayonnaise.

This whipping stage is very important. How well you whip the egg mixture will determine how well your pancakes rise, and thus the final outcome of the pancakes. Please check the video for a visual guide.

Quickly mix in the yogurt.

Add the sifted flour and gently combine both mixtures together without deflating the egg mixture. Do not deflate this mixture or your pancakes will flatten. As soon as the flour has been incorporated, stop mixing.

Cook on a lightly greased non stick pan over a low/medium heat. Do not over cook the pancakes.

Serve with 0 calorie syrup or maple syrup.

Enjoy! Each pancake is roughly 50 calories.