Chestnut and buckwheat pancakes with Nougat (gluten- and dairy-free)

Length of preparation: 40 minutes Number of persons: 4

You will need:
100 g buckwheat flour
50 g chestnut flour
20 g tapioca flour
1 tsp phosphate-free baking powder
1 tsp coconut sugar
a pinch of salt
250 ml sparkling mineral water
2 eggs
1 tsp Powerlogy Organic MCT Oil
Powerlogy Nougat Cream 200 g
raspberries
hemp seeds to decorate
1 tsp Powerlogy Organic Ghee Butter 320 ml

Method:

Mix the flours with the sugar, salt and baking powder.
Whisk the egg whites to stiff peaks.
Add the yolks to the flours, pour in the mineral water and the MCT oil and work it all in. Finally fold in the whisked egg whites.
Fry the pancakes in ghee butter.
Spread a little nougat on each pancake, stack them one on top of the other, drizzle with more nougat and decorate with fruit and seeds.

This batch makes about 20 small pancakes.

Note: If you are surprised that the recipe contains no milk, it is neither an optical illusion nor a typo. 🙂 I spent a long time testing combinations so that I would end up with a version that needs no milk at all, not even a plant-based one.

Thanks to the mineral water and the whisked egg whites the pancakes are fluffy and soft, and you will not even notice that the milk is missing. 😉 That makes them suitable for coeliacs, for people allergic to cow’s milk protein and for people with histamine intolerance, and also for those allergic to soya and nuts, who could not use plant-based milks either (people with a nut allergy will of course leave out the nut cream on top).

Tip: With histamine intolerance I would choose almond cream instead of nougat. Those further along can, however, treat themselves to nougat from time to time. 😉

The recipe was prepared for us by Patrícia from the blog Hit je zdravo žiť.