Sugar-Free Pancake Recipe
Try it with vanilla pudding and strawberries too!
Ingredients
- 2 eggs
- A pinch of salt
- 30 g xylitol
- 170 g oat flour
- 100 ml milk (1.5% fat)
- 200 ml sparkling water
For frying:
- 3 g coconut oil (or butter)
For the filling:
- 1 packet (40 g) Vanilla Pudding – Original Pudding by Dr. Oetker
- 500 ml milk (1.5% fat)
- 30 g xylitol
For decoration:
- 12 fresh strawberries
Instructions
- First, prepare the pudding so it has time to cool to lukewarm. Measure the milk into a saucepan. Take a small bowl and pour in the pudding powder. Add about 50 ml of the measured milk (or enough to mix comfortably) and stir until smooth and lump-free.Meanwhile, start heating the milk in the saucepan. Once it is close to boiling, pour in the dissolved pudding mixture, add the sweetener, and cook while stirring continuously until it thickens to a creamy consistency. This only takes a few minutes over high heat. Make sure it doesn’t burn. Once ready, transfer it to a larger bowl and let it cool.
- For the pancakes, crack the eggs into a mixing bowl. Add the xylitol and a pinch of salt, then whisk until light and frothy.
- Add the flour, sparkling water, and milk, and mix until smooth and lump-free.
- Measure the coconut oil and place it near the stove with a silicone brush. Heat a pancake pan and lightly grease it using the brush. Pour a ladleful of batter into the hot pan, spread it evenly, and cook on both sides. This recipe makes about 6 pancakes.
- Spread the cooked pancakes with the lukewarm vanilla pudding. Place a sliced strawberry inside, then fold into a triangle. When serving, drizzle extra vanilla pudding on top and decorate with a fresh strawberry.
Calories and macros
1 serving (1 pancake, 1 serving of pudding, 2 strawberries)
Energy: 227 calories
Protein: 9 grams
Carbohydrates: 37 grams
Fat: 6 grams