Separate the yolks from the egg whites, whisk the whites until stiff and set aside.
In another bowl combine the yolks with the flours, sugar, baking powder and milk and mix until you obtain a smooth, homogeneous consistency.
Then fold in the egg whites and the blueberries.
Heat a non-stick pan and lightly oil it.
Pour 1 ladle of batter for each pancake and cook for about 3 minutes on each side over low heat.
Continue like this until the batter is used up.
Non-stick pan
You can leave out the baking powder, replace soy milk with coconut milk and use buckwheat flour instead of chestnut flour if you prefer. Serve the pancakes warm with maple syrup.
Italia
| Energy (kcal) | 141.39 |
| Carbohydrates (g) | 21.69 |
| of which sugars (g) | 5.25 |
| Fat (g) | 3.5 |
| of which saturates (g) | 1.1 |
| Protein (g) | 6.58 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.14 |
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