Low protein pancakes with lingonberry jam and blueberries
1 cup any low protein baking mix
1/8 tsp salt
3 tbsp sugar
1/2 sachet of Dr.Oetker vanilla pudding (can be replaced by vanilla sugar)
1/4 cup vegetable oil
1 tsp baking powder
2 tsp any non dairy creamer powder or Milupa Lp-drink powder
1 tbsp egg replacer
Decoration: lingonberry jam, 35% cream, blueberries
In a deep bowl combine flour, salt, sugar, pudding powder, creamer powder, baking powder, egg replacer and mix well. Gradually add vegetable oil and enough water to make thick batter, whisking it constantly. Let the batter rest for 5-10 min to thicken.
Spoon the patter into a hot frying pan and cook the pancakes form both sides until solid and light golden.
To serve – place several pancakes in a small deep bowl, add some lingonberry jam on top, pour some 35% cream on bottom and decorate with blueberries. To add more flavour to this dessert replace 35% cream with coconut milk.
Lingonberry – is a beautiful Nordic berry, similar to cranberry but with a milder flavour. It is a common ingredient in Norwegian, northern-Russian and Swedish dessert dishes. You can find lingonberry jam at your local IKEA store.
3 thoughts on “Low protein pancakes with lingonberry jam and blueberries”
thank you! my own food styling, photography and food prep
And I have to add that lingonberry is been used in Finland as well. And quite a lot. Although I’m not big fun of the lingonberry I usually taste it example with cabbage casserole or with meatballs.