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Hazelnut pancakes with fresh orange wedges

Hazelnut pancakes with fresh orange wedges

Preparation time:
20 min
Difficulty level:

Nutritional values:

57 g
17 g
29 g


Maple syrup, maple syrupMaple syrup, maple syrup 1 Teaspoon
Baking powderBaking powder ½ Tablespoon
Mint (green, fresh)Mint (green, fresh) 10 g
Hazelnut, hazelnut flour (ground)Hazelnut, hazelnut flour (ground) 25 g
Orange, orange (fresh)Orange, orange (fresh)1 (200 g)
Sesame oilSesame oil ½ Teaspoon
Spelt wholemeal flourSpelt wholemeal flour 12 g
Oatmeal (tender)Oatmeal (tender) 1 Teaspoon
Oat milk, oat drinkOat milk, oat drink 125 g
Vanilla powder, vanilla (ground)Vanilla powder, vanilla (ground) 1 Pinch(s)
Soy flour (vegan)Soy flour (vegan) 12 ½ g


Step 1:
Mix spelt flour, soy flour and baking powder in a bowl. Add ground hazelnuts, oatmeal and vanilla and mix everything together very well. Add oat milk and half a tablespoon of maple syrup and mix until smooth.
Step 2:
Heat the sesame oil in a frying pan and fry the dough in one or two portions (2 dough patties side by side) on both sides over medium heat until golden brown. Remove the finished pancakes from the pan and keep them warm for a short time (for example in the oven or put them on a plate and cover them with another plate as a lid).
Step 3:
Peel the orange, cut it into wedges and remove excess fibers. Now place the oranges in a small bowl and mix with the remaining maple syrup and marinate briefly. Wash the mint, drain it and pluck off the leaves.
Step 4:
Now arrange the hazelnut pancakes on a plate and top with the marinated orange wedges and garnish with the mint leaves. Enjoy.

Macronutrient distribution:

The recipe Hazelnut pancakes with fresh orange wedges is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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