American pancakes made from whole wheat flour

Time: 30 minutes

INGREDIENTS:

• 2 whole eggs (approx. 112 g)
• 2 heaped tablespoons wholemeal spelled flour (approx. 25 g)
• 1 teaspoon erythritol (about 5 g)
• 100 ml of coconut milk
• 1 pinch of salt

 

PREPARATION:

1.) Separate the eggs.

2.) Beat the egg whites with a pinch of salt into a hard foam.

3.) Mix the egg yolks with the other ingredients until become lump-free. We need to get a thick but liquid dough. If it has become too thick, add more coconut milk. If it becomes too dilute, add a little flour.

4.) Carefully rotate the egg white foam into our thick pancake batter in 2 portions so as not to crush the foam.

5.) Put 1 tablespoon of coconut fat in the pancake pan and heat over medium heat. Put 3 tablespoons of pasta in a pancake. Bake both sides over medium heat until become golden brown. For me, it usually takes 4-4 minutes for both sides.

6.) Serve it with sugar-free jam or Nutella and fresh fruits.