Summary

Ingredients

• 2 egg (s)
• 1 pinch (s) salt
• 1 vanilla pod (s)
• 1 tablespoon sugar, brown
• 4 tablespoon rum, brown, 0% vol
• 100 g wheat flour, includin whole rain
• 100 g spelled flour, also whole rain
• 1 packet baking powder
• 300 ml oat milk (oat drink) (oat chia drink)
• 1 bowl blueberries, fresh
• 2 tablespoon almond flakes
• 3 tablespoon peanut oil

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Instructions

1. Separate eggs. Beat the egg whites until stiff. At the end, sprinkle with salt and stir again for 30 seconds.
2. Halve the vanilla pod lengthways and scrape out the pulp. Beat the pulp with the egg yolk, sugar, rum and honey for about 2 minutes until frothy. Mix both types of flour and baking powder and sift.
3. Then alternately stir a little milk and the flour mixture into the frothy egg yolk mixture. In the end, the dough should not be too runny. A little more liquid like cake batter.
4. Wash the blueberries, put a few aside for decoration. Fold the remaining blueberries into the batter. Carefully fold the egg white into the batter. Don`t stir anymore! Let the dough rest for about 10 minutes.
5. Preheat a coated pan at about 5.5 from 0-10. Spread a few almonds evenly in the pan. Put approx. 3/4 soup ladle per pancake directly over the almonds in the pan. (Usually two to three pancakes fit in a pan.) Sprinkle a few flaked almonds on the batter and add a tablespoon of peanut oil between the pancakes.
6. After approx. 1 to 2 minutes, when the pancakes come off, let them rotate by gently swirling the pan so that the oil is distributed. When the pancakes are golden brown, turn them over. (Usually it happens when the dough starts to bubble up.)
7. When a layer of pancakes is ready, remove the remaining almonds from the pan before adding new flaked almonds and new batter. Otherwise you will burn.
8. Cranberries, chocolate sauce or maple syrup go well with whipped cream.
9. Note: I use organic eggs without soy feed.