Low Carb Pancake Chocolate Snack

Ingredients for 1 servings:

• 30 g almond flour
• 50 g milk
• 1 egg(s), size L
• 10 g oil or butter
• 0.33 tsp guar gum
• some oil for frying
• 20 g hazelnut nougat cream, sugar-free
• 20 g blueberries or raspberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Whisk all ingredients in a mixing bowl. Let the batter stand for 10 minutes to allow it to swell. Add 1 tablespoon of oil to the pan. Preheat the pan thoroughly and, above all, for long enough. Once the oil is hot, gently swirl it in the pan again. Add a ladleful of batter to the pan. Swirl it again to ensure the batter is evenly distributed. Fry until the batter is no longer runny on top and the pancake can be easily turned. Turn the pancake. Cook for about 30 seconds on the other side until golden brown. Repeat this process for all pancakes. Using a glass or napkin ring, cut small round circles out of the pancakes. Spread the pancake bites with the sugar-free hazelnut nougat cream. Wash and dry the blueberries or raspberries, and garnish the pancakes with them.