125kcal
9g
3g
2g
3g
3g
19g
52mg
- 125ml / 4.23fl oz unsweetened Oat drink
- 4 tbsp carbonated Mineral water
- 1 size M Egg
- 60g / 2.12oz type 630 Spelt flour
- 1 pinch Baking powder
- 1 pinch Salt
- 150g / 5.29oz Blueberries
- 1 tbsp Date syrup
- 0.5 tsp Carob bean gum
- 1 tbsp virgin Coconut oil
1. In a bowl, mix 125ml/4.23fl oz unsweetened oat drink, 4 tbsp/4 tbsp carbonated mineral water, 1 size M egg, 60g/2.12oz type 630 spelt flour, 1 pinch/1 pinch baking powder, and 1 pinch/1 pinch salt until smooth. Let the batter sit for 20 minutes.
2. Meanwhile, wash 150g/5.29oz blueberries. In a small pot, mix 2 tbsp water, 1 tbsp date syrup, and 0.5 tsp carob bean gum. Bring to a boil and simmer on medium heat for 4-5 minutes, stirring until the sauce thickens. Set aside and keep warm if desired.
3. Preheat the oven to 50°C (122°F). In a small non-stick pan (about 20cm/8in diameter), melt a little virgin coconut oil and spread a small ladle of batter evenly. Cook the pancake on medium heat for 1-2 minutes on each side until done. Keep warm in the oven. Repeat to make 4 pancakes.
4. To serve, fold 2 pancakes per person twice, place on a plate, and pour the warm or cold blueberry sauce over them.
21% of RDI
39% of RDI
3% of RDI
0% of RDI
0% of RDI
39% of RDI
15% of RDI
The pancakes can also be filled with savory ingredients like ham and cheese or vegetables like mushrooms, asparagus, avocado, tomatoes, or spinach. Crumbled cooked ground meat or smoked salmon also make great fillings. For a soup insert, roll up the pancakes tightly, slice them into thin strips, and add them to vegetable broth.
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