Pancakes with Blueberry Sauce

Ingredienti

• 125ml / 4.23fl oz unsweetened Oat drink
• 4 tbsp carbonated Mineral water
• 1 size M Egg
• 60g / 2.12oz type 630 Spelt flour
• 1 pinch Baking powder
• 1 pinch Salt
• 150g / 5.29oz Blueberries
• 1 tbsp Date syrup
• 0.5 tsp Carob bean gum
• 1 tbsp virgin Coconut oil

Preparazione

1. In a bowl, mix 125ml/4.23fl oz unsweetened oat drink, 4 tbsp/4 tbsp carbonated mineral water, 1 size M egg, 60g/2.12oz type 630 spelt flour, 1 pinch/1 pinch baking powder, and 1 pinch/1 pinch salt until smooth. Let the batter sit for 20 minutes.
2. Meanwhile, wash 150g/5.29oz blueberries. In a small pot, mix 2 tbsp water, 1 tbsp date syrup, and 0.5 tsp carob bean gum. Bring to a boil and simmer on medium heat for 4-5 minutes, stirring until the sauce thickens. Set aside and keep warm if desired.
3. Preheat the oven to 50°C (122°F). In a small non-stick pan (about 20cm/8in diameter), melt a little virgin coconut oil and spread a small ladle of batter evenly. Cook the pancake on medium heat for 1-2 minutes on each side until done. Keep warm in the oven. Repeat to make 4 pancakes.
4. To serve, fold 2 pancakes per person twice, place on a plate, and pour the warm or cold blueberry sauce over them.