Spelt flour is the foundation of these delicious sugar-free pancakes, prepared according to our recipe. Serve them with fresh raspberries and honey!
Ingredients
Pancakes
- Eggs, 2
- Honey, 2 tablespoons
- Salt, a pinch
- Coconut oil, 20 g
- Almond milk, 500 ml
- Spelt flour, 200 g
To serve
- Raspberries, 125 g
- Fresh mint, 2 g
- Honey, 1 tablespoon
Additional
- Coconut oil, 15 g
Preparation
Combine almond milk in a tall container with eggs and coconut oil. Add salt and flour. Mix, then blend all the ingredients until smooth and uniform. Add honey, mix.
Let the batter rest for about 15 minutes. Fry the pancakes on both sides in heated coconut oil. Drizzle each pancake with honey. Place raspberries on half of each pancake, and drizzle them with a bit of honey as well.
Fold the pancakes in half. Garnish with fresh raspberries and mint leaves on top.
