Pancakes for allergy sufferers

Ingredients for 1 servings:

• 3 eggs
• 100 ml almond milk (almond drink)
• 200 ml goat yogurt, Greek
• 150 g flour
• 2 tbsp sugar
• 1 packet of baking powder
• 1 pinch of salt
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for allergy sufferers with milk protein allergy

First, whisk the three eggs until frothy, then in a separate bowl, combine the 100 ml almond milk and the 200 ml goat’s yogurt. Make sure the yogurt is Greek, as other goat’s yogurts tend to have a rather distinctive flavor. Also measure out the 150 g flour and put it in a separate bowl along with the sugar, baking powder, and salt. Then gradually add both the yogurt mixture and the flour mixture to the eggs, stirring until you get a thick batter. If it’s still too thick, just add a little more almond milk. Now it’s time to bake. For each pancake, add a little olive oil to the pan. Add a ladleful of batter to the pan, swirl, and cook slowly over medium heat. If you’re not eating them right away, you can keep them warm in the oven at about 100°C (top/bottom heat). They taste especially good with maple syrup, powdered sugar or Nutella.