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.