Low-sugar pancakes with strawberries

Ingredients for 3 servings:

• 120 g spelt flour
• 30 g coconut flour
• 10 g coconut blossom sugar
• 1 tsp, sifted dry yeast
• 125 ml water
• 125 ml milk
• ½ tsp, leveled salt
• Oil for frying
• Strawberries for the topping

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Baby-led weaning (BLW), toddler and family breakfast

First, combine the hot water and milk, then mix with all the other ingredients and let rest for about 10 minutes. Briefly cook the pancakes on both sides in a pan with oil over medium-high heat. Drain the pancakes on kitchen paper. Purée some of the washed strawberries into strawberry puree, then chop the rest. Serve attractively. Adults can add more sugar if desired. Variations: Sugar-free: 50g coconut flour and 100g spelt flour, omit the sugar. For coconut pancakes, add desiccated coconut, adjusting the amount to taste. Replace the milk with coconut milk and cook in coconut oil.