Cold figs stuffed cake, chocolate, almonds and coconut
Pancake stuffed
ingredients
servings
2
Rice flour
65 grams
Coconut flour
15 grams
Sorghum flour
20 grams
Egg, egg white
70 grams
Almond milk
100 grams
Apricots
100 grams
Greek lowfat yogurt
50 grams
Soy quark
50 grams
Coffee prepared in moka pot
1 teaspoon
Coconut
10 grams
Dark chocolate 80%
10 grams
Desserts from Italy
Pancake stuffed
Pancake stuffed
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pancake stuffed with yogurt, coconut and coffee with chocolate topping and apricots
preparation
step 1
Add the flour to the milk and add water until you have a creamy but still quite dense. Whip the egg whites and add them to the mixture.
step 2
Bake in a saucepan from 16/18 cm on a low flame with the lid, when it solidifies and also turn over to brown the other side also. Let it cool.
step 3
Now together yogurt quark (also the whole yogurt if you want) and add coffee, 5 g rapè coconut and sweetener to taste, cut the pancake and stuffed with a layer of yogurt and one apricot!
step 4
Now melt the chocolate and sprinkle on pancakes, garnish with the remaining coconut and refrigerate over night!
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