Yogurt Pancakes


Yogurt Pancakes

Ready in: 25 minutes
Yield: 15 pancakes

2 1/2 oz (70 g) ground oatmeal
0.5 oz (15 g) almond flour
1 egg
1 tablespoon of erythritol
10.6 oz (300 g) yogurt (3,5 % fat)
1/2 teaspoon of baking powder
1 pinch of salt
sunflower oil (for frying)
Optional:1 pinch of cinnamon

1. In a big bowl, beat the egg until frothy. Add the erythritol, yogurt and salt. Stir to blend evenly.

2. Sift the oatmeal, almond flour and baking powder in batches onto the yogurt mixture, stirring well after each addition. Cover and let the pancake mixture stand for 10 minutes, then stir again for a few seconds.

3. Meanwhile, heat 4-5 tablespoons of sunflower oil in a non-stick frying pan over a medium heat. (The pan should be almost covered with the oil.) Per pancake, pour 1 tablespoon of the batter onto the pan. Cook the pancakes in batches until golden brown, about 1 minute on each side. (Carefully flip the pancakes with a spatula.)

4. Thoroughly drain the pancakes on kitchen paper to remove excess fat. Serve with your choice of fruit.

Per Pancake:

Energy: 65 kcal / 274 kJ
Fat: 4,2 g
Carbohydrates: 5 g
of which sugars: 1,2 g
Protein: 2,5 g
Fibre: 0,7 g


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