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Thin Pancakes with Peanut Butter and Raspberries
5 minute
Intermediate
Thin Pancakes with Peanut Butter and Raspberries Recipe

Thin pancakes with peanut butter and raspberries 367 kcal

20 g gluten-free flour mixture (or whole wheat flour), 20 g whole-grain oatmeal, 50 g skimmed milk, 1 egg, 11 g almond butter, 65 g raspberries, 1 tsp honey, spray oil, calorie- free sweetener Mix flour, oats, sweetener, egg, milk. Heat 1 tablespoon of oil in a pan, fry the pancakes. Spread 1/2 pancake with peanut butter, cover, serve with raspberries and honey

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