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A revamped and tasty version of pancakes, made without eggs and with the addition of buffalo milk yogurt. Perfect for breakfast or a snack.
Take a bowl and pour in the flour, baking powder and sugar. Mix and add the buffalo milk yogurt, vanilla extract and extra virgin olive oil.
Add the milk gradually and mix well until you get a thick, smooth batter.
Grease a non-stick pan with spray oil and heat it over medium heat.
Pour a ladleful of batter into the pan and cook the pancake until bubbles form on the surface. Flip the pancake with the help of a spatula and cook for another 2-3 minutes.
Repeat until all the batter is used up.
Fill the pancakes with Nutella, jam, honey or seasonal fruit.
The pancakes can be stored in the fridge for 24h in an airtight container. It is recommended to reheat them before eating, so as to keep them fragrant and delicious.
Food scale
Hand whisk
Spatula
Bowl
Pan
The pancakes can be stored in the fridge for 24h in an airtight container. It is recommended to reheat them before eating.
You can fill the pancakes with Nutella, jam, honey or seasonal fruit. It is recommended to use a non-stick pan for cooking. The pancakes can be stored in the fridge for 24h in an airtight container. It is recommended to reheat them before eating, so as to keep them fragrant and delicious.
Italia, Sicilia
| Energy (kcal) | 280.37 |
| Carbohydrates (g) | 51.63 |
| of which sugars (g) | 11.39 |
| Fat (g) | 5.93 |
| of which saturates (g) | 1.94 |
| Protein (g) | 7.73 |
| Fibre (g) | 1.26 |
| Salt (g) | 0.17 |
