Ingredients

• 1 cup (300 g) plain or vanilla yogurt
• 1 tablespoon xylitol or sugar or maple syrup
• 2 eggs
• 3 tablespoons melted butter or coconut oil
• 1/2 cup ground almonds
• 1/2 cup rice flour + corn flour if needed
• 1 and 1/2 teaspoons baking soda
• juice from lemon and orange

Preparation

1. In a bowl, mix the yogurt with beaten eggs (in a separate bowl) and melted fat with a fork. Add ground almonds mixed with rice flour and baking soda and gently mix with a fork. If the mixture is too thin, you can add some corn flour (it depends on the density of the yogurt).
2. Heat a pan (e.g. a crepe pan or other non-stick), do not add fat. Spoon in 1 tablespoon of batter, keeping spaces between them. Fry 3 - 4 pancakes at a time over medium heat for about 1.5 - 2 minutes from one side until they rise and brown on the bottom. Flip to the other side with a spatula and repeat frying.
3. Drizzle the pancakes with juice from lemon and orange. You can also pour over with maple syrup and serve with your favorite fruits and chocolate sauce.