Reinvent your weekend breakfasts with our exquisite pancake recipe made with coconut flour and stuffed with yogurt and berries.

INGREDIENTS

Pancakes:

- 4 eggs

- 3 tbsp. sunflower oil

- ¼ cup 2% milk

- ¼ cup coconut flour

- 1 tbsp. sugar

- Pinch of salt

- ¼ tsp. pepper

Filling:

- 1 cup Greek yogurt or ricotta cheese

- ½ cup berries of your choice

- 1 tbsp. maple syrup or honey (optional)

PREPARATION

Pancakes:

1. In a bowl, whisk together eggs, sunflower oil and milk.

2. In another bowl, sift dry ingredients and add to the liquid ingredients.

3. Whisk until a homogeneous texture is obtained. Let sit for 5 minutes.

4. Heat a non-stick skillet over medium heat. When hot, brush with butter or oil.

5. For each pancake, pour ¼ cup of dough, cook until small bubbles appear and wait for them to burst before turning pancake over (about 4 minutes). Cook until the top is golden brown.

6. Garnish each pancake with 3 tbsp. of stuffing, roll and close.

7. Serve with maple syrup.

Filling:

Mix all ingredients.

Preparation time: 15 minutes / Servings: 8 pancakes