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🍽️ Airy Blueberry Pancakes

339 kcal · 30 min · 4 servings

Ingredients

• 250 g blueberries
• 200 g spelt wholemeal flour
• 2 tbsp coconut blossom sugar
• 1 tsp baking powder
• 0.25 tsp vanilla powder
• 1 pinch salt
• 400 ml milk (3.5 % fat)
• 2 eggs
• 2 tsp butter
• Erythrit powdered sugar (for dusting)

Instructions

1. 1. Rinse the blueberries thoroughly.
2. 2. Remove any stems.
3. 3. Let the berries drain well in a sieve.
4. 4. Take a large bowl.
5. 5. Add the flour to the bowl.
6. 6. Add the coconut blossom sugar.
7. 7. Add the baking powder.
8. 8. Sprinkle in the vanilla powder.
9. 9. Add a pinch of salt.
10. 10. Mix the dry ingredients well.
11. 11. Pour the milk into the bowl.
12. 12. Stir the batter until smooth.
13. 13. The batter should be thick and viscous.
14. 14. Crack the eggs.
15. 15. Add the eggs to the batter.
16. 16. Stir the eggs in completely.
17. 17. Fold in the drained blueberries.
18. 18. Take a large pan.
19. 19. Heat one teaspoon of butter in the pan.
20. 20. Place a dollop of batter into the hot pan.
21. 21. Fry the pancakes over medium heat.
22. 22. Fry them for about 3 to 4 minutes on the first side.
23. 23. Flip the pancakes.
24. 24. Fry them for another 3 to 4 minutes on the other side.
25. 25. Remove the pancakes when they are golden brown.
26. 26. Repeat the process with the remaining batter.
27. 27. Cook a total of 8 small pancakes.
28. 28. Dust the finished pancakes with erythritol powdered sugar.
29. 29. Serve the pancakes immediately while warm.

Nutrition per serving

• kcal: 339
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 48 g