Mini Dietary Pancakes With Strawberries and Cottage Cheese Cream

Servings: 5

INGREDIENTS:

• First mixing bowl:
  • 160 g brown rice flour
  • 1 teaspoon (3 g) baking powder
  • 1 pinch of salt
  • 2 egg yolks
• To another mixing bowl:
  • 2 egg whites
• Into a third mixing bowl:
  • 10 g butter
  • 250 ml almond milk
  • 30 g of xylitol
• For frying:
  • 6 g of melted butter
• Filling:
  • 250 g of cottage cheese
  • 2 tablespoons natural yogurt
  • 1 tablespoon xylitol
• Topping:
  • 2 handfuls of strawberries 

 

PREPARATION:

1.) Put the flour, baking powder with a pinch of salt, and two egg yolks in a mixing bowl. Mix it.
2.) Put the egg whites in a separate bowl and beat it very well.
3.) Make sure your third mixing bowl is microwavable (or a pan is also good if you heat it on the stove). Put in the butter, milk, and xylitol and heat in the microwave or stove. Should be lukewarm but not too hot.
4.) Add the milk mixture to the flour mixture and mix with a whisk until becomes lump-free.
5.) Add the egg white foam, but just turn it into it with a spoon, not a whisk very carefully.
6.) Heat the butter in a pancake-pan, and when it is hot enough, add three stacks of pancake batter using a ladle. It takes about half a tablespoon of mass for a pile.
7.) Let the piles spread out in the pan, and when their bottoms have solidified, turn them over with a wooden spatula and bake the other half for a short time. 
8.) Take them out to a bowl.  Bake it in total approx. for 2 minutes. Don't overcook it!
9. For cottage cheese cream, just mix the cottage cheese with the natural yogurt and sweeten it with a little xylitol.
10.) For serving, place three discs on a plate, stack cottage cheese cream on them, and garnish with strawberry slices.​