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Index :

Apple Galette with Caramel Sauce 5

Eggless Nutella Chocolate Cake 7
Freekeh Pudding with Blueberry Sauce 9
Brownies 11
Lemon Scones 13
Banana Dates Muffins 15
Gajar Ka Halwa (Carrot Pudding) 17
Light Cinnamon Rolls 19
Pumpkin Flan 21
Crunchy Sweet Dumplings 23
Snickerdoodles Fluffy Cookies 25
Light Pound Cake 27
Buttermilk Chocolate Cake 29
Kunafa with Cream 31
Eggless Orange Cake 33
Chocolate Orange Biscotti 35
Eggless Carrot Cake 37
Fluffy Gingerbread Pancake 39
Orange Crumble Cupcake 40
Orange Waffles 43
Yogurt Blueberry Pancake Soufflé 45

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Copyright ©2016 Munaty Cooking.
All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of the author.

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Hi,
I’m Muna, editor, cook, and photographer at http://www.munatycooking.com. I have cooked and baked many low-calorie
dishes and are posted on my blog. I have chosen few of low-calorie desserts and breakfast recipes available on my blog
for you to enjoy and without feeling guilty. I hope you like my e-book and don’t forget to visit my blog for more delicious
and easy to make recipes.

I’m available on social media, follow me and be updated with all new recipes and giveaways.

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Apple Galette with Caramel Sauce

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For the filling: For the dough:
2 tablespoons unsalted butter 1 1/2 tablespoon sugar
3 tablespoon brown sugar 1 1/2 cup all-purpose flour
1/2 teaspoon cinnamon 1/4 teaspoon salt
1 tablespoon cornstarch 1/2 cup unsalted butter, cut into cubes (must be
3 medium apples, cored, peeled, and cut into chilled)
slices 3 tablespoons ice water
For brushing the Galette:
1 egg yolk beaten with 3 tablespoon water
1/2 teaspoon brown sugar mixed with 1/2
teaspoon white sugar

Making the dough:

- In a bowl, add flour, salt, sugar whisk well. Add butter
and using a fork or your fingertips combine with flour
until the mixture looks like coarse crumbs. Add water
and gather to form a dough, do not knead. (If you have
a food processor, then add all ingredients together and
pulse.)
- Shape dough into a disk, cover with plastic wrap and
refrigerate for 45 minutes to an hour. (You can make
this dough at night and use next day if you wish.)
Making the filling:
– In a saucepan, add all the ingredients for the filling
except the apples. Stir on medium heat until you get a
sauce-like texture. Add the apples and cook for 4
minutes while stirring. Keep aside to cool.
Making the Galette:
– Since the dough is very delicate, cut enough
parchment paper to cover your baking tray. Place it on
your working surface and dust with flour.
– Place the dough on the parchment paper and roll out
to 12-13 inches wide. If the dough is hard, then keep it
out for 3 minutes and then roll.
– Place the parchment paper with the dough in your
baking tray. Keep in the freezer for 3 minutes or in the
fridge for 6 minutes.
– Preheat oven to 190C/375F.
– Remove dough from freezer or fridge, pile the apples
in the center of the dough, 2.5 inches away from the
edges.
– Fold the dough edges, up and to the center do this
clockwise.
– Brush the edges with egg mixture, and then sprinkle
sugar mixture on top.
– Bake the Galette for 30 to 40 minutes, or until the
crust is golden brown.

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Eggless Nutella Chocolate Cake

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12 tablespoons sugar 1 medium apple peeled and chopped

14 tablespoons all-purpose flour 1/2 cup low fat milk

6 1/2 tablespoons unsweetened cocoa powder 1/4 cup vegetable oil

2 teaspoons baking powder 1 teaspoon vanilla

1 1/2 teaspoons baking soda 1/2 cup boiling water

1/4 teaspoon salt 2 tablespoons Nutella

 Preheat oven to 180C/350F.

 In a blender, add apple, milk, sugar, vanilla, oil, cocoa powder, and Nutella. Blend until smooth keep aside.
 In a separate bowl sift or whisk all the dry ingredients.
 Pour the wet ingredients into the dry and gently stir using a whisk or a spatula. Do not over mix.
 Pour the boiling water into the batter and stir to combine.
 Pour the batter in 8×8 greased and floured baking pan, or you can use parchment paper, which I feel is best for this
cake.
 Bake for 30 minutes, then insert a toothpick in the middle, if it comes out clean, your cake is ready.
 This cake should stay in the baking pan to cool, then refrigerate for at least an hour before serving.
 This cake needs the one hour in the fridge for the flavors to come together. Cut into 12 squares.

Note: The lines on the cake created by using Nutella, and is not included in the calorie counted.

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Freekeh Pudding with Blueberry Sauce

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2 1/4 cups 2% milk 1 tablespoon +1 teaspoon cornstarch dissolved in 4
tablespoon water
3 tablespoons granulated sugar
Blueberry Sauce
1 teaspoon vanilla extract
1 cup fresh blueberries (you can use frozen)
1 1/2 teaspoons unsalted butter
2 tablespoons sugar
1/4 cup freekeh uncooked
1/4 cup water

Making Freekeh Pudding: Making Blueberry sauce:

 Soak freekeh in warm water for an hour. (You can skip this  In a saucepan, add all the ingredients and let it come to a
part, but it will result in softer textured freekeh especially if boil.
you are using whole freekeh).  Let it boil for 2 – 3 minutes on medium heat.
 Remove from heat and keep aside to cool.
 Boil freekeh for one hour. Keep aside.
Note: If you want a thicker sauce, let it boil more if you want a
 In a saucepan، add milk and sugar، when it comes to a boil، thinner sauce, add water.
add the butter and freekeh.
 Let it cook for 15 minutes on medium heat. Stir to avoid the
milk from burning.
 Add the cornstarch mixture and stir until thick. Add vanilla,
stir for one minute, and turn off heat.
 When the pudding cools, refrigerate.

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Brownies

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1 cup chopped apples 1/2 cup all-purpose flour

9 tablespoons brown sugar 1/4 teaspoon salt

2 medium eggs 2 tablespoons oil

1 teaspoon vanilla extract 1/2 teaspoon baking powder

1/2 cup unsweetened cocoa powder Less than 1/4 teaspoon baking soda

 Preheat oven to 356F/180C.

 In a blender add, the eggs, sugar, oil, vanilla, and apples. Blend until smooth.

 In a bowl, sift the flour, cocoa powder, salt, baking soda, and baking powder.

 Pour the wet ingredients on the flour and cocoa mixture, stir gently until just combined. Over mixing will result in tough
brownies.

 Line your 8″x 8″ baking pan with parchment paper, or grease the pan and dust with flour.

 Pour the brownie batter in the baking pan and bake for 15 minutes.

 The brownies are ready when you insert a toothpick in the middle and comes out with few crumbs.

 Try to remove the brownie from the pan immediately since it will go on cooking if it stayed in the hot pan.

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Lemon Scones

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11/2 cup all-purpose flour
1/4 cup shredded butter
3 tablespoons sugar
3/4 cup low-fat milk + 2 tablespoons lemon juice (mix together & set aside for 5-7 minutes)
4 teaspoons baking powder
1/4 teaspoon salt
Zest of one lemon

 Preheat oven to 375F/190C.

 In a bowl, add the sugar and lemon zest, mix well to allow lemon zest's oil and aroma to spread in the sugar.
 Sift the flour with salt and baking powder. Whisk again with sugar mixture.
 Add the shredded butter and mix using a fork for one minute.
 Pour the milk and mix using a fork. Do not over mix, just until the mixture is combined.
 Transfer to a greased baking tray or better to use parchment paper or aluminum foil.
 Sprinkle 1-teaspoon flour over the dough, shape to one-inch high disk, and cut into eight scones
 Bake the scones for 20 to 25 minutes or until the surface is, light brown. It really depends on your oven but keep checking on
the scones after 15 minutes.

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Banana Dates Muffins

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3/4 cup all-purpose flour 1 egg white

1/2 cup quick oats 1/3 cup milk

1/2 teaspoon baking soda 2 tablespoon brown sugar unpacked

1 1/2 teaspoon baking powder 100gm chopped dates

4/1teaspoon salt 100gm mashed banana

1/2 teaspoon vanilla

3 tablespoons oil

 Preheat oven to 180C/350F.

 Mix the dates with two-teaspoon flour and keep aside.
 In a bowl, mix the flour, oats, baking powder, baking soda, and salt.
 In a different bowl, beat the egg white with sugar, then add the milk, oil, and mashed banana.
 Pour the previous mixture to the flour and mix gently. Add the dates and stir to combine. Don’t over mix.
 Pour the batter in a greased and floured muffin pan or muffin liner, bake for 14 – 15 minutes, or until a toothpick inserted in
the middle of the muffin comes out clean.

Note: It is better not to use muffin liner, since these muffins don’t have much oil, and that doesn’t help in releasing the muffin
from the liner easily.

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Gajar Ka Halwa (Carrot Pudding)

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1 Tablespoon butter

2 cups grated carrot

2 1/2 cups hot water

2 Tablespoons brown sugar

1 cup milk

Pinch of saffron (optional)

1/2 teaspoon cardamom powder

 In a hot pan, melt butter.

 Add carrot. Stir over medium heat, for 4 minutes.

 Add hot water. Let simmer until water evaporates.

 Add sugar. Stir. Add milk, saffron, and cardamom. Stir occasionally.

 Gajar halwa is done when the milk evaporates.

 This dish best served warm.

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Light Cinnamon Rolls

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For the dough: Filling:
3/4 cup warm milk mixed with 1 1/2 tablespoon lemon 1/2 cup unpacked brown sugar
juice, keep aside for 5 minutes 1 tablespoon cinnamon powder
1/4 cup vegetable oil 3 tablespoon softened butter
1 tablespoon butter melted
2 teaspoon dry yeast The glaze:
1/4 cup sugar 1/2 cup powdered sugar
2 1/4 cup all-purpose flour 1/4 teaspoon vanilla extract
1/4 teaspoon baking powder 1tablespoon milk
1/4 teaspoon baking soda
1/2 teaspoon salt

For the dough:

 In a small bowl, mix milk with sugar and yeast. Cover and set aside for 10 minutes.
 Sift flour, baking soda, baking powder, and salt. Keep aside.
 Add oil to butter, pour on the flour mixture and mix using your hand, add the milk mixture to the flour gradually and knead until
you get a smooth dough, 7 – 10 minutes.
 Cover the dough and keep in warm place to rise, for 1 or 1 and half hour.
Making the filling:
 Mix all ingredients together and keep aside in cool place.
Making the glaze:
 Mix all ingredients together and keep aside in cool place.
Making the cinnamon rolls:
 Roll dough into a rectangle 24″ by 18″.
 Spread the filling with your hand on the rolled dough.
 Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
 Cut the roll into 16 slices and place on baking sheet.
 Cover the rolls and let rise for 40 minutes.
 Preheat oven to 180C/360F. Bake 15 to 18 minutes or until it’s golden, drizzle glaze while rolls are hot.

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Pumpkin Flan

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For the flan:
2 medium eggs
2 egg white
7 tablespoon sugar
1 1/2 teaspoon vanilla
1 3/4 cups milk
1/4 cup pumpkin puree
3/4 teaspoon pumpkin spice mix
For the caramel:
1/4 cup brown sugar for caramel
2tablespoons water

Making the caramel:

 Pour the sugar and water into a small pan. Do not stir.
 When the sugar melts, swirl the pan occasionally.
 When the caramel turns dark golden in color, remove from heat.
 Quickly pour the caramel into the ramekins. Swirl the ramekins to spread the caramel evenly.
 Set aside to cool. Do not put the caramel in the fridge.
*Note: If the caramel didn’t cover the bottom of the ramekin, place the microwave safe ramekin in the microwave for 15 – 20
seconds, this will melt the caramel and then it will spread easily.

Making the flan:

 Preheat oven to 370F/190C.
 In a blender, add all the ingredients except the milk.
 Heat the milk until it’s about to boil. Remove from heat, add one ladle to the egg and pumpkin mixture, whisk immediately and
quickly to avoid cooking the eggs.
 Pour the rest of the milk to egg and pumpkin mixture while whisking.
 Pour the flan mixture into four ramekins.
 Place ramekins in a roasting tin and fill the tin halfway with boiling water.
 Place the tin on the middle rack of the oven, and cook for 55 minutes until the custard has set.
 Remove the ramekins from the roasting tin and set on a cooling rack.
 When cool, transfer to the fridge for four hours or overnight.
 When serving, run the tip of a palette knife along the edges of the flan. Place a serving dish on top of the ramekin and flip
upside down.

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Crunchy Sweet Dumplings

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1 cup all-purpose flour
1 teaspoon sugar
1 tablespoons corn starch
1 teaspoon oil
1/2 teaspoon cardamom powder
3/4 cup warm water (you may need less, depends on the flour you’re using)
1/2 teaspoon dry yeast
Pinch of saffron
** 2 cups oil for frying

For the syrup:

3tablespoons date syrup

 In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.
 Pour in a bowl, cover, and let it double in size in warm place. May take an hour.
 In a deep frying pan, add oil and when hot reduce to medium heat.
 To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
 Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while
dropping the batter in oil.
 Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
 When the dumplings are light brown, remove from oil, and place them on kitchen paper.
 Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at room temperature.
 You should serve these dumplings the same day you make them.

Note: If your dumplings didn’t turn out round shaped, don’t be discouraged, keep on trying and you’ll eventually have round ones.

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Snickerdoodles

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Adapted from Butter Baking (I made few changes)
Makes 24 cookies. 99 calories per cookie.

1/2 cup unsalted butter, softened

3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
2 tablespoon milk

For coating the cookies:

2 tablespoon caster sugar
2 teaspoon cinnamon

 In a bowl, sift flour, baking powder, baking soda, salt, and cinnamon. Keep aside.
 In a different bowl, beat the butter and sugar until creamy. Add the egg, vanilla, milk, and beat until well combined.
 While on low speed, add the flour mixture. Mix until the dough comes together.
 Cover the dough with plastic wrap and refrigerate for at least 20 minutes.
 When you are ready to bake, preheat the oven to 180C/350F. Line a few trays with parchment paper.
 Combine the coating ingredients (sugar and cinnamon) in a small bowl.
 Roll a tablespoonful of the cookie dough into balls and toss it through the cinnamon sugar to coat. Place on baking trays and
flatten slightly.
 Bake for 10-12 minutes.

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Light Pound Cake

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3/4 cup cake flour

Pinch of salt

1 teaspoon baking powder

6 1/2 Tablespoons butter

1/2 cup brown sugar

1 teaspoon vanilla

1 whole medium egg

1 1/2 Tablespoons milk

1egg white

 Preheat oven to 350F/ 180C.

 In a medium bowl, sift together flour, salt, and baking powder.
 In another bowl, beat butter and sugar until creamy and lighter in color.
 Add vanilla, egg, milk, and egg white to butter mixture. Beat 2 minutes on high speed.
 Add flour mixture. Beat on lowest speed, no more than 10 seconds.
 Pour cake batter into 8″x4.5″ nonstick or lightly greased baking pan.
 Place on one rack above middle in the oven. Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out
clean.
 Let cool on cooling rack.

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Buttermilk Chocolate Cake

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1 cup minus 3 tablespoons all-purpose flour

9 tablespoons brown sugar

1/2 teaspoon baking soda

3 tablespoons oil

5 tablespoons cocoa powder

2 teaspoons baking powder

1/2 cup hot water

Pinch of salt

1 medium egg

1/2 cup milk add to it 2 teaspoons lemon juice, keep aside for 5 minutes. (this is your low calorie buttermilk)

1/2 teaspoon vanilla

 Preheat oven to 180C/ 356F.

 In a bowl, whisk all the dry ingredients except sugar and keep aside.

 In a different bowl beat the egg with vanilla, sugar, oil, and buttermilk.

 Add the dry ingredients to the wet and mix well. (Do not overmix or the cake will be tough).

 Add the hot water and stir well

 Pour in a nonstick pan, or lightly greased baking pan, and bake for 40 minutes or until a toothpick inserted in the middle of
the cake comes out clean.

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Kunafa with Cream

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2 cups low fat milk The Syrup

1 1/2 tablespoons sugar 1/2 cup sugar

3 1/2 tablespoons cornstarch dissolved in 1/4 cup milk 1/2 cup water

1/2 teaspoon butter ( will be added to the milk)

1/2 teaspoon vanilla (you can use rose water)

100gm bread crumbled by hand or food processor

1 tablespoon butter (will be added to the bread)

Making the syrup:

 In a saucepan, add both ingredients and let it boil for 3 – 4 minutes. Keep aside to cool.

Making the cream:

 In a pan, add the milk, butter, and sugar. Let it come to a boil.
 Add vanilla to the cornstarch mixture then add it to the milk and keep stirring.
 When the milk cover the back of a spoon, and a straight line made by your finger stay clear, then it is done.
 Remove from heat and pour in a plate, wait for it to cool then place it in the fridge.

Making the crust:

 Grease 8×8 baking pan with few drops of butter and keep aside.
 Add one tablespoon of butter to the bread and mix with fork or better with your hand.
 Spread the bread in the greased pan and press it down with your hands or the back of a spoon.
 Pour the cooled milk mixture on top of the bread and spread evenly.
 Bake the kunafa in a preheated oven 350F/180C, for half an hour or until the bottom is light brown.
 Take out Kunafa from oven and after 10 minutes, flip it in a plate.
 Pour cool syrup on the hot Kunafa. Use only 1/4 cup of the syrup, it will be enough.
 Garnish with pistachios

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Eggless Orange Cake

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1/4 cup or 4 tablespoons yogurt

1/2 teaspoon vanilla

1/4 cup or 4 tablespoons melted butter

6 tablespoons sugar

6 tablespoons milk

1 cup minus one tablespoon or 15 tablespoons all-purpose flour

1 tablespoons corn flour

2 pinches of baking soda (or bit less than 1/4 teaspoon)

Pinch of salt

1 teaspoon baking powder

1 teaspoons orange zest

2 tablespoons orange juice

 Preheat oven 180C/350F.

 Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.

 Beat yogurt, sugar, milk, orange zest, orange juice, butter, and vanilla until sugar dissolves.

 Add the flour and stir gently. Don’t mix more than 10 – 15 seconds.

 Pour the mixture into a greased baking pan. Bake for 40 minutes or until the toothpick inserted in the middle of the cake comes
out clean.

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Chocolate Orange Biscotti

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1 cup all-purpose flour
1/4 cup coco powder (unsweetened)
Pinch of salt
1/2 teaspoon baking powder
1 medium egg
1 egg white
1/2 teaspoon vanilla
7 Tablespoons brown sugar
1/2 teaspoon orange zest

 Preheat your oven to 350F/180C.

 Place a parchment paper on your baking sheet. Set aside.
 Sift flour, salt, and baking powder. Set aside.
 In another bowl, beat egg, egg white, orange zest, and vanilla at least 3 minutes.
 Add sugar and beat another 3 minutes.
 Pour wet mixture into flour mixture and mix with hand or spatula until ingredients are incorporated. The dough should be sticky.
 Use a spatula to transfer dough to the baking sheet.
 Wet both hands with water. Shape the dough into 8″ long log and gently press log down to 1/2 inch.
 Bake for 15 minutes.
 Remove biscotti from oven and let cool for 10 minutes.
 Cut into slices. Put slices back on baking sheet and bake for another 10 minutes.
 Turn biscotti over and bake other side for 10 more minutes.
 Transfer to a wire rack to cool.

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Eggless Carrot Cake

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1 cup all-purpose flour 6 tablespoons milk

2 tablespoons corn flour 4 tablespoons yogurt

1 teaspoon cinnamon powder 4 tablespoons vegetable oil

1/4 teaspoon nutmeg powder 1 cup shredded carrot

Pinch of clove powder 6 tablespoons brown sugar, unpacked

Pinch of salt Frosting:

1 teaspoon baking powder 1/4 cup butter

1/4 teaspoon baking soda 1/4 cup low fat cream cheese

1/2 teaspoon vanilla 2tablespoons powder sugar

Making the cake:

 Preheat oven to 350F/180C.

 In a bowl, whisk together flour, salt, baking soda, baking powder, spices, and the corn flour.
 Add the carrot to the previous mixture and keep aside.
 In a different bowl, beat the yogurt, sugar, vanilla, oil, and milk. When the sugar is dissolved add the flour mixture to it and mix
to combine. Do not over mix.
 Pour the batter in a greased and floured 8×8 baking pan (I’ve used aluminum foil.) Bake for 35 – 40 minutes, or until a
toothpick inserted in the middle of the cake comes out clean.

Making the frosting:

 In a bowl, beat the butter until lighter in color may take two to three minutes.
 Add the cream cheese and beat to combine, add the sugar, and mix well.
 Spread on cooled cake.

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Fluffy Gingerbread Pancake

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 1 cup all-purpose flour 1 tablespoon honey

3/4 cup milk 1/2 teaspoon ground ginger

1/2 teaspoon vanilla 1/2 teaspoon ground cinnamon

Pinch of salt 1 whole egg

1 tablespoon brown sugar packed 1 egg white

2 teaspoons baking powder 1tablespoon vegetable oil

1/4 teaspoon baking soda

 In a bowl, mix all the dry ingredients. Keep aside.

 In a different bowl, mix all the wet ingredients.

 Pour the dry ingredients into the wet, and whisk gently. Do not over mix, and if there are few lumps do not worry about them.

 Heat the pan (I used a non-stick pan), add 1/4 cup from the batter in the pan, keep the heat medium-low.

 When bubbles appear on the top of the pancake and the bottom is light brown, flip the pancake and cook on the other side for
one or two minutes.

 Serve hot, with your favorite toppings.

Note: Calories calculated for this Gingerbread pancake do not include the fruit, butter, and honey shown in the pictures.

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Orange Crumble Cupcake

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Cake: Crumble:

1 1/4 cup all-purpose flour 4 tablespoons unpacked brown sugar

1 teaspoon baking powder 2 tablespoons all-purpose flour
1/4 teaspoon baking soda 1 tablespoon butter
Pinch of salt
1 egg
2 teaspoons orange zest
1/2 cup sugar
2 tablespoons vegetable oil
2 tablespoon melted butter
1 teaspoon vanilla
1/2 cup milk
2tablespoons orange juice

 Preheat oven to 180C/350F. Place your cupcake liners in the cupcake pan.

 In a bowl, whisk flour, salt, baking soda, and baking powder. Keep aside.

 In a different bowl, add the egg and sugar, beat until creamy in texture, add vanilla, orange zest, butter, oil, and
orange juice, beat well.

 Add the milk and beat until combined. Add the flour and mix gently. Do not over mix, you may see some lumps but
don’t worry about it.

 Pour the batter evenly into the cupcake liners.

 Mix the crumble ingredients together, and then sprinkle the crumble mixture on top of each cupcake evenly.

 Bake for 13 – 15 minutes or until a toothpick inserted in the middle comes out clean.

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Orange Waffles

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 3/4 cup all-purpose flour 1/2 teaspoon vanilla

1 cup low-fat milk 2 tablespoons orange juice

1 medium egg Pinch of salt

1 tablespoon oil To grease the waffle maker:

1 tablespoon sugar 2teaspoons cooking oil to grease the waffle maker

1 tablespoon baking powder

 In a bowl, add the flour, baking powder, and salt. Whisk well and keep aside.

 Beat the egg with oil, vanilla, orange juice, milk, and sugar.

 Add the flour to the previous mixture and stir gently. Over mixing this batter will make the waffles tough. Do not mind the lumps
if there were any.

 Preheat waffle maker. Use a cooking spray, pastry brush or a paper towel to oil both the top and bottom plates of the waffle
maker. Do so before making each waffle, to prevent it from sticking.

 Depending on your waffle machine, pour enough batter, when done serve hot.

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Yogurt Blueberry Pancake Soufflé

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1 cup all-purpose flour 1/2 cup low fat milk

2 teaspoons baking powder 1/4 cup low fat yogurt

1/4 teaspoon salt 1 tablespoon melted butter

1/4 cup fresh blueberries 1 tablespoon sugar

1 medium egg’s yolk 1 teaspoon Vanilla

3 medium eggs’ white

 In a bowl, whisk flour, baking powder, and salt. Keep aside.

 In a different bowl beat egg yolk with vanilla, add butter, milk, yogurt, and sugar. Beat until well combined.
 Add the flour to the egg, butter mixture،, and mix gently. You will see lumps, ignore the lumps and don’t over mix.
 In another bowl beat the egg white until you get a stiff peak.
 Add the egg white and blueberries to the batter. Gently fold.
 Some egg whites should be seen in the batter that means you didn’t over mix it.
 Heat a frying pan to medium low. I didn’t use any oil or butter since I’m using a non-stick pan.
 Pour 1/4 cup from the batter onto the hot pan.
 Cook for about two minutes or until the pancake’s bottom is golden. Flip the pancake gently.
 Cook the other side until golden then remove from heat.

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If you liked these recipes, then there are more FREE recipes waiting for you on my blog http://www.munatycooking.com,
visit my blog today and subscribe to receive all my new posts in your inbox.
Look at the images below, these and more recipes are available at Munaty Cooking.

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