Sugar-free Spelled Pancakes with Raspberry Chia Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 ml milk 3.5%
- 60 ml carbonated water (sparkling water)
- 0.5 ½ egg (s), size L
- 60 g spelled flour type 630
- 1 pinch (s) tartar baking powder
Ingredients for raspberry chia jam
- 200 g raspberries, frozen
- 20 g chia seeds
- 1 tablespoon erythritol (sugar substitute), optional
Print Recipe
Pin Recipe Instructions
- Bring the frozen raspberries to the boil the day before and then let them cool down. Then stir in the chia seeds, and if you want, erythritol, use a small whisk. Put everything in a jar and let it soak in the fridge overnight.
- The boiled chia jam can be kept in the refrigerator for about 4 days.
- Mix the milk, sparkling water and egg with the hand mixer the next day. Add the flour and baking powder and whisk to form a smooth, thick batter.
- Bake 2 pancakes in a hot, non-stick pan and serve with the jam.
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