Sugar-free spelt pancakes with raspberry chia jam

Ingredients for 1 servings:

• 60 ml milk 3.5%
• 60 ml carbonated water (sparkling water)
• ½ egg(s), size L
• 60 g spelt flour type 630
• 1 pinch(s) of tartar baking powder
• 200 g raspberries, frozen
• 20 g chia seeds
• 1 tbsp erythritol (sugar substitute), optional

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

suitable for the metatype Delta, about 2 pancakes

The day before, bring the frozen raspberries to a boil and then let them cool. Then, using a small whisk, stir in the chia seeds and, if desired, erythritol. Pour everything into a jar and let it swell overnight in the refrigerator. The boiled chia jam will keep in the refrigerator for about 4 days. The next day, combine the milk, sparkling water, and egg with a hand mixer. Add the flour and baking powder and whisk until a smooth, thick batter forms. Cook 2 pancakes in a hot, non-stick pan and serve with the jam.