🍳 Pancake Cereal with Berries

Name: Pancake Cereal with Berries
Total time: 30 min
Yield: 4 servings
Ingredients: 3 eggs; 3 tbsp spelt whole wheat flour (45 g); 1 tbsp almond flour (partially deoiled; 15 g); 1 pinch vanilla powder; 2 pinches baking powder; 1 tbsp rapeseed oil; 125 g raspberries; 250 ml almond drink (almond milk); 2 tsp liquid honey; 1 tbsp sliced almonds (15 g)

378 kcal · 30 min · 4 servings

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Ingredients

3 eggs
3 tbsp spelt whole wheat flour (45 g)
1 tbsp almond flour (partially deoiled; 15 g)
1 pinch vanilla powder
2 pinches baking powder
1 tbsp rapeseed oil
125 g raspberries
250 ml almond drink (almond milk)
2 tsp liquid honey
1 tbsp sliced almonds (15 g)

Instructions

1. Beat the eggs together with spelt flour, almond flour, vanilla, and baking powder using a handheld electric mixer until the batter is completely smooth. Then, fill the batter into a piping bag.
2. Heat some rapeseed oil in a non-stick pan. Squeeze small dollops of the batter into the hot pan, leaving enough space between them.
3. Fry the mini pancakes over medium heat for about 30 seconds per side until golden brown. Use the remaining batter in the same way. Divide the pancake cereal between two bowls.
4. Wash the raspberries and pat them dry. Pour the almond drink over the pancake cereal, and top with raspberries, honey, and sliced almonds.

Nutrition per serving

kcal: 378
Protein: 29 g · Fett/Fat: 22 g · Carbs: 24 g