Pancake Cereal with Berries

Ingredients

• 3 eggs
• 3 tbsp Spelt Whole Grain Flour (45 g)
• 1 tbsp Almond Flour (partly defatted; 15 g)
• 1 pinch Vanilla powder
• 2 pinch Baking Powder
• 1 tbsp Rapeseed Oil
• 125 g Raspberries
• 250 ml Almond drink (Almond milk)
• 2 tsp Liquid Honey
• 1 tbsp Sliced Almonds (15 g)

Instructions

1. 1.

   Mix the eggs with spelt flour, almond flour, vanilla and baking powder using a hand mixer until a smooth batter is formed. Fill the batter into a piping bag.

2. 2.

   Heat a little rapeseed oil in a non-stick pan. Place small dollops of batter in the hot pan with enough space in between.

3. 3.

   Bake the mini pancakes golden brown for about 30 seconds per side over medium heat. Use up the remaining batter in the same way. Place the pancake cereal in 2 bowls.

4. 4.

   Wash and pat the raspberries dry. Pour the pancake cereal with the almond drink and top with raspberries, honey and sliced almonds.