Separate the yolks from the whites, beat the whites until stiff peaks form and set aside.
In another bowl, combine the yolks with the flours, sugar, baking powder, and milk, and mix until smooth and homogeneous.
Then fold in the egg whites and 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 until all the batter is used up.
Non-stick pan
You can omit the baking powder, substitute soy milk with coconut milk, and use buckwheat flour instead of chestnut flour if you prefer. Serve the pancakes warm with some maple syrup.
Italia
| Energy (kcal) | 129.6 |
| Carbohydrates (g) | 16.88 |
| of which Sugars (g) | 4.38 |
| Fat (g) | 4.01 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 6.97 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.21 |
