My favorite: rye, cinnamon & yogurt pancakes

This are my favorite pancakes, wheat-free, fluffy and a real hit every time I make them. I love the combination of rye and cinnamon, while the yogurt makes them fluffy just enough. They are perfect for a sweet treat or for a indulgent weekend breakfast!

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Rye, cinnamon & yogurt pancakes

November 10, 2017

Servings: 2

Difficulty: easy

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A fail proof wheat-free pancakes recipe, perfect for that moment when you fancy something sweet and for a decadent weekend breakfast.

By: Claudia Armani Health Coach

Ingredients

2 medium eggs
4-5 tablespoon of rye flour
2 tablespoon of full fat natural yogurt
a teaspoon of raw coconut oil
a dash of cinamon
a dash of sodium bicarbonate
a dash of maple syrup ( organic)
few berries of your choice

Directions

Step 1 Whisk the eggs ad add the flour until is completely absorbed by the eggs.
Step 2 Add the cinnamon, and the yogurt until the dough becomes soft, add the the bicarbonate. If needed add a couple teaspoons of water to reach the desired consistency.
Step 3 In a non-stick pan, melt a tiny bit of coconut oil, and whe the pan is heated up, add a tablespoon of pancakes mix, and let cook through, turning it once. Repeat the procedure for all the other, add a few berry and few drops of maple syrup. Enjoy!

Liked these pancakes? Why not having a look at my other “Gluten-free millet pancakes with raspberries”. Want a tailored meal plan? Get in touch……