Ingredients
(for 5-6 pancakes):
for the gluten-free apple pulp pancakes:
100 g gluten-free wholemeal oat flour (optionally gluten-free oat flakes can also be ground into flour in a high-performance blender)
½ tsp chia seeds
80 g apple pulp
1 pinch vanilla
150 ml gluten-free oat drink, unsweetened
1 level tsp baking powder
1 pinch Salt
Cooking oil
Khakimus:
1 khaki
½ ripe banana
200 ml still water
1 pinch lemon zest
3 tbsp maple syrup
Optional:
½ khaki
½ ground cinnamon
1 tsp cooking oil
1 tsp maple syrup
Preparation:
- For the apple pulp pancakes, mix the oat flour, oat drink, apple pulp, chia seeds, vanilla, baking powder and salt to form a smooth batter. Leave to soak for 5 minutes. Heat some frying oil in a pan and add two tablespoons of batter to each pan. Turn carefully with a spatula and fry on both sides until golden brown.
- For the khakimus, mash the banana with a fork and place in a saucepan. Wash khaki thoroughly and cut into small cubes. Bring to the boil together with half the banana, still water, lemon zest and maple syrup. Simmer uncovered for about 10 minutes. Remove the pan from the heat and puree until creamy with a hand blender. If you like, you can cut half a khaki into thin slices, sauté in some frying oil and deglaze with maple syrup. Arrange on the porridge and dust with some cinnamon.
Bon Epi-tit!
