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Wholegrain pancakes

updated

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Ingredients for 2 servings:

  • 2 eggs
  • 70 g spelt flour (wholemeal spelt flour)
  • 30 g chickpea flour
  • 2 tbsp oats
  • 100 ml water
  • 50 ml milk
  • 2 tbsp xylitol (sugar substitute)
  • 1 pinch of salt
  • 1 shot of rapeseed oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple, healthy, filling

Whisk the eggs. Sift the two types of flour and add them to the eggs. Whisk again, then add all the other ingredients one at a time and let stand for 15-20 minutes. Heat a little butter or oil in a pan and fry the pancakes in batches.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Westphalian potato pan

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