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Gluten-free apple pulp pancakes with khaki mousse

30min

Total time

15min

Preparation time

172 kcal

Calories

Ingredients

ingredients for persons

For the gluten-free apple pulp pancakes

  • g gluten-free whole grain oat flour (optionally, gluten-free oat flakes can also be ground into flour in a high-performance blender)

  • tsp chia seeds

  • g apple pulp

  • pinch(s) vanilla

  • ml gluten-free oat drink

  • tsp baking powder

  • pinch(s) of salt

  • tbsp frying oil

For the khakimus

  • Khaki(s)

  • ripe banana(s)

  • ml still water

  • pinch lemon zest

  • tbsp maple syrup


For the pancakes

    1. Mix oat flour, oat milk, apple puree, chia seeds, vanilla, baking powder and salt into a smooth dough and let it rest for 5 minutes.

    2. Heat a little cooking oil in a pan and add two tablespoons of batter at a time. Carefully turn with a spatula and fry until golden brown on both sides.

For the khakimus

  1. Mash the banana with a fork and put it in a pot.

  2. Wash the persimmon thoroughly and cut into small cubes. Bring to a boil together with half a banana, still water, lemon zest, and maple syrup.

  3. Simmer uncovered for about 10 minutes.

  4. Remove the pot from the heat and blend until creamy using an immersion blender.

  5. If desired, slice half a persimmon into thin slices, fry in a little oil, and deglaze with maple syrup. Arrange on the pancakes and sprinkle with a little cinnamon.

Ingredients

Preparation

Nutritional values

ingredients for persons

For the gluten-free apple pulp pancakes

  • g gluten-free whole grain oat flour (optionally, gluten-free oat flakes can also be ground into flour in a high-performance blender)

  • tsp chia seeds

  • g apple pulp

  • pinch(s) vanilla

  • ml gluten-free oat drink

  • tsp baking powder

  • pinch(s) of salt

  • tbsp frying oil

For the khakimus

  • Khaki(s)

  • ripe banana(s)

  • ml still water

  • pinch lemon zest

  • tbsp maple syrup


For the pancakes

    1. Mix oat flour, oat milk, apple puree, chia seeds, vanilla, baking powder and salt into a smooth dough and let it rest for 5 minutes.

    2. Heat a little cooking oil in a pan and add two tablespoons of batter at a time. Carefully turn with a spatula and fry until golden brown on both sides.

For the khakimus

  1. Mash the banana with a fork and put it in a pot.

  2. Wash the persimmon thoroughly and cut into small cubes. Bring to a boil together with half a banana, still water, lemon zest, and maple syrup.

  3. Simmer uncovered for about 10 minutes.

  4. Remove the pot from the heat and blend until creamy using an immersion blender.

  5. If desired, slice half a persimmon into thin slices, fry in a little oil, and deglaze with maple syrup. Arrange on the pancakes and sprinkle with a little cinnamon.

per serving

Energy

172 kcal

Fat

1.8 g

Carbohydrates

33.3 g

of which sugars

19 g

Protein

3.1 g 

Nutrition Facts

Did you know that our gluten-free apple pulp pancakes support the intestines with fiber-rich whole grain oat flour? The chia seeds it contains are an excellent source of fiber and omega-3 fatty acids, which promote healthy digestion. Enjoy these delicious pancakes with an extra boost for your well-being!