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Breakfast
Apple Buckwheat Pancakes
480 kcal · 21 g protein · 55 g carbohydrates · 18 g fat per serving
10 min
Vegetarian
Gluten-free
servings
10 min preparation
480 kcal / serving
Ingredients
- Apple purée120 g
- Buckwheat flour50 g
- Coconut fat5 g
- Eggs, raw120 g
- Erythritol5 g
- Raspberries, frozen60 g
Method
- Crack the eggs into a bowl.
- Add the buckwheat flour, erythritol and two thirds of the apple purée, and stir everything into a batter.
- Heat a little coconut oil in a pan and cook the batter in batches to make small pancakes.
- Arrange the pancakes and serve them with the remaining apple purée and the frozen raspberries.
Allergens: Eggs
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