Raspberry pancakes with yoghurt

Raspberry pancakes with yoghurt: a quick recipe with almond flour, raspberries and yoghurt – moist and ideal for an easy breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 24 g
• Fat: 32 g
• Carbs: 14 g

Ingredients

• 80 g almond flour
• 3 organic eggs
• 100 g yoghurt
• 100 g raspberries
• 2 tbsp yacon syrup
• 1 tbsp butter

Method

You’ll need: frying pan · mixing bowl · spatula

1. Stir the eggs, yoghurt and yacon syrup together in a bowl until the mixture is even and slightly frothy.
2. Stir in the almond flour until you have a smooth, fairly thick batter. Leave it to stand briefly so the almond flour can absorb the liquid.
3. Heat the butter in a non-stick frying pan over a medium heat until it melts and foams slightly.
4. Spoon small portions of batter into the pan and carefully press a few raspberries into the top. Cook the pancakes until the underside is golden brown.
5. Carefully turn the pancakes and finish cooking until lightly browned outside and just cooked through inside.
6. Serve the low-carb raspberry pancakes with yoghurt warm, adding a few fresh raspberries or a little extra yoghurt if you like.

Good to know

These pancakes are quick to make and pleasantly moist. They taste soft and slightly nutty and go wonderfully with an unhurried breakfast.

Swaps

Almond flour → hazelnut flour (similarly few carbs, with fibre) | Yoghurt → Greek yoghurt (plenty of protein, creamier texture) | Butter → ghee (buttery flavour, hardly any milk solids – still contains milk) | Less sweet: halve the yacon syrup and round it off with cinnamon, vanilla or a few berries

Allergens

Contains egg, almonds (tree nuts) and milk. For small children, serve only in a suitable size and texture; in pregnancy, use fresh ingredients handled hygienically and cook the eggs right through.