Pancakes with Dried Fruits, Nuts, and Seeds
⏳ Time
25 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
You can use 2 whole eggs (instead of 2 yolks and 1 egg). I do this because I end up with many yolks from the egg white omelet. To avoid wasting them, I find another use for them. You can add any ingredients you like to the main batter. I have made them with bananas and coconut, with cranberries and honey, and you can add almonds, pumpkin seeds, or use any flour you prefer. It's very delicious to dip the finished pancakes in yogurt or honey.
Ingredients
- Whole egg - 2 pieces
- Chicken Egg - 1 piece
- Milk - 8 fl oz
- Fiber - 6 tablespoons
- Poppy seed paste - to taste
- Oat flakes - 5.3 oz
- Flaxseeds - to taste
- Sunflower Seeds - to taste
- Hazelnut - to taste
- Dried Apricots - to taste
- Dates - to taste
- Meyer Lemon Juice - ½ teaspoon
- Activated Baking Soda - 1 teaspoon
- Ground Cinnamon - to taste
- Vanilla salt - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Mix the yolks, egg, and milk. Add spices, flour, and fiber. Mix everything well.
Step 2
Finely chop the dried apricots, dates, and hazelnuts, and add them to the batter. Add all remaining ingredients (seeds, poppy seeds, and sunflower seeds), mix, and add the baking soda, which has been neutralized with lemon juice. Let it sit for a few minutes.
Step 3
Heat a thick non-stick skillet.
Step 4
Fry the pancakes on both sides without oil until golden brown.
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