Ingredients:
5 egg whites
1 egg
200 g gluten-free flour
cinnamon
vanillin bean or vanilla extract
2 tablespoons coconut flour
2 tablespoons Crudigno sesame oil
2 ripe bananas, blended with 2 dl mineral water
Blueberries or raspberries, frozen
Mix all ingredients, add mineral water to a level of desired consistency. Leave the dough in the fridge “to rest” for one hour. Bake small pancakes and fill them with mashed blueberries (or other fruit).
Easy autumn meals – Breakfast
Pretti team in collaboration with:
mag.nutr. Nenad Bratković, univ.mag.pharm.
NutriKlinika nutrition counseling
NutriConsult d.o.o. consulting
