#pfannkuchen

Pancakes ❤️

Ingredients:

- 70g spelt flour

- 20g coconut flour

- 10g cornstarch

- 2 tbsp Erythrit

- 1 tsp baking powder

- vanilla extract

- 150ml oat milk

Crêpes with chocolate spread, peaches and chocolate sauce

Fluffy pancakes with raspberries, chocolate spread and maple syrup

Recipe (5-6 pancakes):

- 80g wheat flour

- 2 tbsp Erythrit

- 2 tsp baking powder

- pinch of salt

- 120g plantbased milk

➡️ In a bowl, combine all ingredients with a whisk, but don’t overmix. Set aside for 5 minutes.

In the meantime heat a pan over medium heat and grease with a bit of coconut oil.

When hot, pour in about 2 tbsp of batter for each pancake. Flip over once the surface gets bubbly and let cook for 1 more minute.

Apple fritter pancakes

With chocolate spread, maple syrup and more apple

Recipe:

- 100g oat flour (finely blended rolled oats)

- 175g oat milk (or other plantbased milk)

- 75g apple sauce

- 1 tsp cinnamon

- 1 tsp baking powder

- 4-5 vanilla flave drops

- 1 big apple

➡️ Combine all ingredients (except the apple) in a bowl with a whisk.

Peel the apple, cut it into thin slices and remove the core.

Place a non-stick pan over medium-high heat and add a little bit of coconut oil. Once hot, pour 1-2 tbsp of the dough into the pan, press in an apple slice and coat with a little more dough. Cook for 1-2 minutes per side.

Oatmeal pancakes with chocolate spread, soy yogurt and blueberries