Chocolate waffles

Serves: 6
Time: 25 Minutes
Calories: 226
Protein: 5 Grams
Fat: 8 Grams
Carbs: 36 Grams

☐ 160g flour 0
☐ 20 g cocoa powder
☐ 200ml lactotosis-free milk (or skim milk)
☐ 2 eggs
☐ 60g coconut sugar
☐ 50ml seed oil
☐ 1 pinch baking powder
☐ Strawberries, just enough
☐ Cherries, just enough
☐ Lemon juice
☐ Greek yogurt, just enough
☐ Oat flakes, just enough
Prepare the cocoa waffles by mixing the coconut sugar with the eggs in a food processor (or in a bowl with a whisk).

Stir until foamy and add the milk and oil.

Sift the flour with the cocoa and baking powder and add it to the mixture a little at a time, mixing all the ingredients well.

Lightly oil the waffle plate and heat.

Pour into the center of the hot plate 3-4 tablespoons of dough (adjust the amount according to the size of the plate, being careful not to overdo it so as not to let the mixture out of the sides).

Close the plate and cook for about 4-5 minutes.

Repeat until all the mixture is exhausted.

Prepare a fruit salad of strawberries and cherries by cleaning both fruits, cutting them into pieces and spraying them with lemon juice.

When serving the cocoa waffles pour over each a tablespoon of Greek yogurt and top with strawberries, cherries and oatmeal.

Lemon-ricotta cornmeal waffles  

Serves: 2
Time: 30 Minutes
Calories: 406
Protein: 12.8 Grams
Fat: 17 Grams
Carbs: 53 Gram
☐ 1 cup flour 00
☐ 1 tbsp coconut sugar
☐ 1 teaspoon baking powder
☐ 1/2 cup milk (or rice, soy milk or almonds)
☐ 1 tbsp seed oil
☐ 100g ricotta
☐ 1 egg
☐ 1 pinch of salt
☐ Grated zest of half a lemon
☐ Grated zest of half a lemon
Mix the flour, baking powder, pinch of salt, coconut sugar.
In a separate bowl, beat the egg with the ricotta, milk, oil and grated lemon zest.
Add the liquid mixture to the solid mixture, then mix well to dissolve lumps.
Heat a waffle plate and pour a spoonful of mixture for each waffle when it is hot.
Follow the Directionss of the appliance or, anyway, cook them until they are golden brown.
Continue to the end of the dough, then arrange the waffles on a plate by hand and decorate them to taste with sauces or berries.

Gluten-free pancakes

Serves: 4
Time: 40 Minutes
Calories: 147
Protein: 3 Grams
Fat: 5.8 Grams
Carbs: 20 Grams
☐ 150g rice flour
☐ 50g coconut sugar
☐ 100ml milk
☐ 1 teaspoon vanilla yeast for sweets
☐ 1 egg
☐ 1 pinch of salt
☐ Fresh fruit, just enough
☐ Maple syrup, enough
First sift the flour, baking powder, coconut sugar and salt ina large bowl.
Break the egg and start mixing with the help of a whisk. Add the milk flush to obtain a homogeneous batter free of lumps.
At this point you are ready to bake your pancakes: heat a non-stick frying pan well – if necessary grease it with a few butter bows – then pour a ladle of batter on the bottom. Brown on both sides and continue this way until you finish the batter at your disposal.
Serve the pancakes warm, making them with red fruits, maple syrup and other wonderful ingredients.

Banana pancakes

Serves: 10
Time: 25 Minutes
Calories: 213
Protein: 12.8 Grams
Fat: 9 Grams
Carbs: 27 Grams
Description: 00015.jpeg Ingredients:
☐ 140g ripe banana pulp
☐ 250g flour 00
☐ 250g whole milk
☐ 80g hazelnuts
☐ 30g coconut sugar
☐ 1 medium egg
☐ 15g butter
☐ 1 pinch of salt
☐ 1 teaspoon baking soda
☐ Maple syrup, enough
☐ Grain of hazelnuts, just enough
☐ Bananas (decorate slices), just enough
Melt the butter in a saucepan or microwave and let it cool.
Peel the bananas that need to be ripe, cut the flesh into small pieces and place them in a bowl (you will have to use 140 g), then crush the pulp with a fork to obtain a puree.
Add the egg, milk, melted butter left to cool and mix the mixture with a fork. Mix the liquids well and set aside.
In another bowl pour the flour, coconut sugar, baking soda and a pinch of salt. Pour the liquids over the powders and mix well with a whisk to obtain a homogeneous batter without lumps. Roughly chop the hazelnuts and set aside.
You don’t need time to rest for the batter so you can switch to cooking: take a large non-stick frying pan and turn on the medium heat. Then grease lightly with the butter, scattering it on the bottom of the pan with the help of kitchen paper.

When it is hot, take some pasta and pour it into a pan, without distributing the mixture. Sprinkle the surface with chopped hazelnuts and cook for 2-3 minutes: when the spatula is comfortably infused under the pancake it will be a sign that you can turn and cook it on the other side for another 2 minutes or so, until it is golden on the surface.As they are ready, stack them on a saucer.Season with the maple syrup and garnish to taste with slices of banana and the remaining hazelnuts.

Blueberry pancakes

Serves: 4
Time: 60 Minutes
Calories: 146
Protein: 5.8 Grams
Fat: 2,9 Grams
Carbs: 25 Grams
☐ 50g butter
☐ 2 eggs
☐ 250ml milk
☐ 60g coconut sugar
☐ a pinch of salt
☐ 200g flour
☐ 1/2 sachet of vanilla yeast
☐ 125g blueberries
First melt the butter then let it cool. I usually melt the microwave at 400 W, it only takes a few seconds.
Now put the eggs in a bowl and mix with a handwin add the milk, coconut sugar and pinch of milk. Stir until smooth.
Now add the melted, melted, sifted flour and vanilla yeast and continue to stir until the batter is well mixed.
Now let the batter rest for about 1 hour at room temperature.
Meanwhile gently wash the blueberries under running water after which you dry them well with kitchen paper.
After the rest time, add the blueberries to the batter.
Place a diapered scottex with seed oil on a dodgy frying pan, even better if you have the pancake pan, then put it on the heat and heat it.
Now pour the batter with the blueberries into small ladles on the pan, let it be republished then turn the pancake and cook the other side for about 1 minute. Adjust the flame of the heat well depending on the pan you use to cook them without burning them.

Repeat until the batter is exhausted.
Place your pancakes still warm and spray them according to your liking with acacia honey, maple syrup or cherry syrup.