I am home in beautiful Bavaria and a cold winter day calls for these …. my mother just made these totally awesome, melt-in-your-mouth yoghurt pancakes! They are so easy to make, gluten free and so delicious.
Yoghurt Blueberry Pancakes
What to Buy for 2 portions
1 egg yolk
40 g buckwheat flour
5 g yeast
70 ml Yoghurt or Laban ( for dairy free version take almond milk)
1 egg white whipped
coconut oil for baking
For garnish: blueberries, cinnamon, maplesyrup, dry coconut shavings
How to Make It:
Dissolve yeast in yogurt, stir in flour and egg yolk, then carefully fold the egg white under. Bake small pancakes in a nonstick pan using a little coconut oil. Top each pancake with blueberries before turning them.
Chef Gabi’s Tip:
Serve the pancakes warm, drizzled with Maple syrup, cinnamon and coconut. Enjoy!