Recipes for athletes
Fluffy confetti of colorful and tasty mini pancakes.
A fun, healthy and wholesome breakfast for your morning boost. Easy and quick to prepare, colored with natural flavorings, different and contrasting flavors.
Served with yogurt, fresh fruit, chocolate chips and garnished with maple syrup they will bring energy to your day.
Mini pancakes with maple syrup
40 minutes
Dessert
Low difficulty
200 minipancakes with a diameter of 3cm
Ingredients
For colorful mini pancakes:
- 1 large egg
- 300ml milk
- 250g of
MapleFarm Pancake & waffle mix Organic
- 50g raspberries
- 1 teaspoon matcha tea powder
- extra virgin olive oil for the pan
To garnish:
- raspberries
- dark chocolate chips
- MapleFarm Pure Maple Syrup – Dark
Instructions
- Beat the egg with the milk in a bowl, add the pancakes and waffle mix, and mix very well with a hand whisk until any lumps are removed.
- Blend the raspberries and pass the mixture through a sieve to remove the seeds.
- Divide the prepared mixture into 3 parts of equal weight.
- In one bowl amalgamate the matcha tea powder and in the second the raspberry puree.
- Leave some of the dough au naturel.
- Transfer the various compounds into small-tipped measuring bottles or sac à poche without nozzles (just cut off the tip of each to have an opening of about ½ cm)
- Heat a nonstick frying pan on the stove, grease it with a drizzle of oil, and pour in small amounts of dough.
- Keep the heat low to prevent the mini pancakes from browning too much and losing their colorations.
- Flip the mini pancakes after a couple of minutes by helping yourself with two wooden skewers, cooking just another minute on the opposite side. Proceed in this way until the various doughs are used up.
- Serve the mini pancakes with maple syrup, fresh fruit, chocolate chips and yogurt.
