Mix all the ingredients, except the egg whites, in a food processor and pulse until smooth.

WHip the eggs whites with a pinch of salt until stiff then fold them into the batter.

Heat a non-stick pan over medium flame then drop a few spoonfuls of batter on the hot pan (I used a 1/2 cup measure unit so all the pancakes had the same size).

Cook on one side until bubbles begin to form on the surface then carefully flip it over with a spatula and fry until golden brown.

Stack the pancakes on a platter and serve them with fruits and syrup.