Ingredients (1 large serving / bowl):

-1 cup (240ml) liquid egg whites (from a carton – about 8 egg whites)

-1-2 tsp vanilla extract 

-organic stevia drops (optional)

Toppings:

-1 cup mixed fresh or frozen berries (strawberries, blueberries, raspberries)

-Lakanto sugar free maple syrup

-Ceylon cinnamon

Instructions:

-Preheat your oven to 375°F. Line a baking sheet with parchment paper and lightly spray with non-stick spray (or use a silicone mini muffin tin / silicone mat for easier release).

-In a bowl or stand mixer, add the egg whites and vanilla. Whip on high speed until stiff peaks form (about 3-5 minutes – they should look like meringue and hold shape).

-Gently scoop small dollops (about 1-2 tsp each) onto the prepared baking sheet or into mini muffin slots to create “mini pancakes.” You should get 30-50 tiny ones.

-Bake for 12-15 minutes until puffed and lightly golden. They may deflate slightly as they cool – that’s normal!

-Let cool for a few minutes, then transfer to a bowl. Top generously with berries, cinnamon and a drizzle of Lakanto syrup.