Pancakes with berry filling/Fruits & Veggies Monday 🍓🍉🍊

Hello Fruits and Veggie friends!

Yesterday I had a visit from my daughter and grandson and everytime they come to visit me, I have to make pancakes, because pancakes are the favorite dish of my grandson Lucas, he says "nobody makes the pancakes as good as me" thank you Dear Lucas 💖

Pancakes (Latin placenta [lending word from the Greek], as much as cakes, via Romanian placinta, Hungarian palatsinta and Slavic palatsinka the word came to Vienna), popular Viennese dessert.

The palatschinken are an Austrian home-style meal filled with apricot or cranberry jam, rolled, sweetened and served hot. Other variants are filled with ice, nut, chocolate or quark.

Today I filled it with yoghurt, red fruit and chocolate sauce

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Ingredients for the dough

• 100 g Whole wheat flour
• 300 ml oat milk
• pinch of salt
• 1 tablespoon egg substitute, I use VollEy from MyEy

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• Peanut oil to fry
• Frying pan with a non-stick coating, this is important because the pancakes otherwise stick, Diameter about 24 cm

Preparation

Whole wheat flour, oat milk, pinch of salt and egg substitute Mix to a smooth dough
(best you can do it with a whisk). Let the dough rest for 10 minutes.

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Now heat the pan and add about 1 tablespoon of oil. Fill with a ladle so much dough that the bottom is just covered thinly. Empty in the middle and distribute evenly by swirling the pan.

Now let the pancake turn golden brown on one side. Work with medium heat. If the pancake can be shaken well in the pan, you can turn it over. (The dough is enough for 4-5 pancakes).

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For the filling I chose a red berry mixture, such as strawberries, raspberries, pomegranate and a watermelon

Mince the fruit the way you want it

Brush the pancakes with a cashew yoghurt, spread the fruit on it and serve with a melted couverture.