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Addition: 3 eggs, 200 ml milk or vegetable drink, 1 tablespoon oil.
PREPARATION :
1 . Put eggs in a bowl and mix with milk and oil.
2. Pour the contents of the packet and mix the r & oacute; thoroughly with the kitchen.
3. Wait 5 minutes - this will make the pancakes fluffier.
4. Preheat the pan, but not too much - coconut flour pancakes don't like too much heat.
5. Pour the batter onto a dry or lightly greased pan (1 tablespoon = 1 pancake).
6. Fry until bubbles form, about 2 minutes, then turn & oacute ;ć inside out.
7. The other side only needs about 1 minute.
It is best to keep it dry and cool.
Coconut flour* (21%), brown rice flour*, tapioca starch*, coconut sugar*, buckwheat flour*, ground flax*, gluten-free baking powder* (corn starch*, raising agents (potassium tartrate, sodium carbonate))
* organic INGREDIENTS
NUTRITIONAL VALUE per 100 g (after PREPARATION ):
Energy value: 818 kJ / 195 kcal
Fat: 6.6g
of which saturated fatty acids: 2.5 g
Carbohydrates: 25 g
of which sugar: 83 g
Fiber: 2.9 g
Protein: 7.7g
s & oacute; l: 0.32g
Schwierig war es, die Zubereitung nachzuvollziehen, da diese auch nicht in Englisch auf der Packung stand. So musste ich erst einmal recherchieren.
Dafür aber ist der Zutatenmix super, leicht und lecker. Daumen hoch:)
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