Delicious for breakfast, as brunch or just as a bread substitute, these pancakes!

Ingredients for about 5 pancakes - diameter about 10 cm

• 100 g mascarpone
• 50 g of nut flour (almond flour, hazelnut flour, coconut flour - can also be a mixture: I used 40 g of almond and 10 g of coconut flour)
• 2 eggs
• pinch of salt e
• and a good pinch of cinnamon (unless you don't like this, you can just leave it out)
• cream butter to bake your pancakes (or any other fat that can get very hot, such as coconut oil)
• optional: dark chocolate and raspberries

This is how you make it:

• Take a deep, rather narrow bowl. Also a measuring cup is useful!
• Put the nut flour in here.
• Spoon the mascarpone.
• Smash it all with a fork, so that the mascarpone is no longer so stiff and the nut flour is no longer just at the bottom or at the top.

• Add the eggs, salt and cinnamon.
• Mix again with the fork.

• Place a blender on the bottom of the bowl and mix gently at the lowest setting. (Now you understand why a high bowl is convenient!)

• Mix until you get a smooth, but rather thick whole.
• Heat a frying pan with non-stick coating. (I use such a low, especially for pancakes.)
• Spoon a large spoon in the middle of your pan, let it flow to about 10 cm.
• This may be thicker than the classic pancake, otherwise you won't be able to turn it so easily.

• Turn the pancake carefully when you see that the edges are discolorating. The middle may still be moist.

• You can eat the pancake like that, with some raspberries.
• Also delicious with melted, dark chocolate and raspberries!

• You can also stack them, each with some chocolate between and on top of the raspberries. It looks beautiful and you can eat them with knife and fork like a tartlet.

#lowcarb #glutenvrij #recepten #koken #eenvoudigerecepten #lactosevrij #gerechten #koolhydraatarm #whatareweeatingtoday

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