Difficulty: easy
Preparation time: 5 min
Cooking time: 12/15 min
Servings: 1
Ingredients:
- 5 g of Ruggeri hemp flour
- 5g coconut flour
- 40g chocolate oat flour
- 130 g of egg white
- 20g of Greek yogurt
- 50g of raspberries
Procedure:
Heat a 10cm saucepan.
Beat the egg white well until it becomes white and frothy, do not use snow, add the oat flour, hemp flour, coconut flour and yogurt and mix until the mixture is smooth, then add the raspberries and mix.
Pour the batter into the pan and cook on low heat with the lid on for about 10 minutes, until the top has set. Flip the pancake and let it cook for a few more minutes, when it is cooked, let it cool.
