Some say that breakfast is the most important meal of the day, others can’t even think of food when they wake up. This little roll/pankcake is the light gluten free alternative that works for most people. It’s super easy to make and has a great name, let us introduce you to the oopsie roll.
Ingridients for 6 oopsie rolls
3 large free range eggs
100 grams full fat cream cheese (lactose free if you suffer from IBS)
½ tsp of salt
Preheat oven to 150 degrees C (300F). Line a baking sheet with non stick parchment paper or add a bit of fat on a regular parchment paper.Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean bowl. Using a clean electric whisk, whip the egg whites until stiff. In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until completely mixed together. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake 30-40 minutes, until golden-brown. Eat with butter, cheese or topping of your choice.
By: Victoria Thoors