Yogurt cakes

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp sugar
• 100 ml mineral water
• 150 g natural yogurt, low-fat
• 100 g spelt flour
• 100 g oat flakes
• 1 pinch of salt
• oil
• Powdered sugar, for dusting

Instructions

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

Separate the eggs and beat them with the sugar until frothy. Add the mineral water and yogurt, then stir in the flour and oats. Let the batter stand for a few minutes. During this time, preheat the oven to 50°C (120°F). Beat the egg whites with a pinch of salt until stiff peaks form and fold them into the batter. Heat the oil in a large frying pan. Pour the batter for 3 palm-sized cakes into the pan and bake over medium heat until golden brown on both sides. Place in the oven to keep warm and prepare the remaining batter in the same way. Sprinkle with powdered sugar and serve. Makes about 12-15 cakes. Serve with fresh seasonal fruit or even cherries from a jar. A super light, complete meal in summer.