Almond Pancakes

• 1 egg
• Salt
• 30g ground almonds
• 1 trace of baking powder
• 30g low-fat curd cheese (0.2-0.3% fat)
• 1-2 tsp. rape oil (with butter flavour)

Preparation

• Separate the egg. Beat the egg white with some salt to stiff peaks.
• Stir together the egg yoke, baking powder and curd cheese. 
• Carefully fold in the egg white.
• Heat oil in a nonstick pan.
• Pour three flat knobs of batter into the pan and fry each side for 2-3 minutes.

TIP: You can use ground hazelnuts rather than almonds. Bake a large stack of pancakes and put the rest in the freezer. You can thaw them later and pop them in the toaster.