Pumpkin-hazelnut tea cake

Serves 6
[li]2 egg whites
[/li][li]1 tablespoon canola oil
[/li][li]1/2 cup fat-free milk
[/li][li]1/2 cup all-purpose (plain) flour
[/li][li]1/2 cup buckwheat flour
[/li][li]1 tablespoon baking powder
[/li][li]1 tablespoon sugar
[/li][li]1/2 cup sparkling water
[/li][li]3 cups sliced fresh strawberries
[li]In a small bowl, whisk together the egg whites, canola oil and milk.In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
Nutritional Analysis - Serving size: 1 pancake
[li]Calcium: 80 mg
[/li][li]Calories: 134
[/li][li]Carbohydrate: 23 g
[/li][li]Cholesterol: trace
[/li][li]Fiber: 3 g
[/li][li]Monounsaturated fat: 2 g
[/li][li]Potassium: 215 mg
[/li][li]Protein: 5 g
[/li][li]Saturated fat: trace
[/li][li]Sodium: 149 mg
[/li][li]Total fat: 3 g
Thanks for reading… Wish you success :smiley:

Well I like such a nice cake and I am really crazy about the cakes. This recipe is wonderful and seems full of health ingredient. It is nutritious and I am really gonna make it on this sunday.

I am really confused! The picture looks like Pumpkin Hazelnut Bread, but the recipe doesn’t have pumpkin or hazelnuts and the recipe is for strawberry pancakes.