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🍳 Crunchy Whole Wheat Pancakes

124 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 2 tbsp Rapeseed oil (20 g each)
• 325 ml Milk (3.5% fat)
• 125 g finely ground spelt whole wheat flour
• 1 pinch Salt

Instructions

1. 1. Whisk the eggs, one tablespoon of oil, and the milk until creamy and frothy.
2. 2. Add the flour and a pinch of salt to the egg mixture.
3. 3. Stir the batter until it is completely smooth.
4. 4. If any small lumps have formed, strain the batter through a fine sieve.
5. 5. Let the finished batter rest in a quiet place for 15 minutes.
6. 6. Heat a large frying pan on the stovetop.
7. 7. Lightly grease the hot pan with a little oil.
8. 8. Pour one ladle of batter into the pan.
9. 9. Cook the pancakes at medium heat for two to three minutes on the first side.
10. 10. Flip the pancakes and cook for another two to three minutes on the other side.
11. 11. Repeat this process until you have baked a total of eight thin pancakes.
12. 12. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius or gas level 1).
13. 13. Place the finished pancakes in the preheated oven to keep them warm.

Nutrition per serving

• kcal: 124
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 11 g