Red fruit pancakes

150 g of rice flour

2 eggs

250 ml of almond milk

1 tbsp. olive oil

a pinch of salt

35 g of strawberries

35 g of raspberries

35 g of blueberries

Optional

maple syrup

Non-stick frying pan

Spatula

Bowl

Whisk

1. 1

   Mix the rice flour and salt in a bowl. Add the eggs and olive oil, then slowly whisk in the almond milk to obtain a smooth dough. Leave to rest for around 30 minutes.

2. 2

   Meanwhile, prepare the berries by gently rinsing and draining them.

3. 3

   Lightly heat the non-stick frying pan over medium heat. Pour a ladleful of pancake batter into the pan and spread it out, tilting the pan to cover the entire surface. Cook for about 2 minutes, until the underside is golden brown. Flip and cook the other side for another 1-2 minutes.

4. 4

   Repeat the process with the remaining pancake batter.

5. 5

   Top the crêpes with the berries and drizzle with maple syrup if you like.

6. 6

   Fold the pancakes into quarters and serve immediately.

Nutritional Information

Calories 320 kcal

Fats 8 g

Proteins 8 g

Carbohydrates 52 g

Fiber 5 g

Minerals 382 mg

Seasonal all year round!

Cooking

Breakfast

🇫🇷 France