How to make
Separate the whites from the yolks in two separate bowls. An efficient way is to separate them with a plastic bottle.
The bottle is brought close to the yolks and squeezed once so that it becomes like a vacuum. To release the yolk from the bottle, squeeze it once more over the bowl of our choice.
Beat the egg whites well and add about 2 tbsp. sugar.
Then add the almond flour and stir to prevent lumps. You can also do this with the egg yolks. Do not mix the two mixtures!
Line a tray with baking paper and pour the white mixture and the yolk mixture next to it (if you made one, just make sure you don't throw the yolks away, but use them for something) and bake in an oven preheated to 200°C.
Bake the protein pancakes for about 20 minutes, until the surface of the egg white mixture has formed small pores and the edges have browned.
The mixture can be used for cake layers, pastries, or simply eaten as it is. Let it cool down so that it becomes slightly crispy and be careful not to leave it raw! ! !
The protein pancakes with egg whites are ready.
