Premium
638 kcal
30 min.
Mascarpone pancakes with strawberry and nut sauce

Recipe for Mascarpone pancakes with strawberry and nut sauce

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x portion

NaN g

638 kcal

x g

3 kcal

638.3
Calories
19.4g
Prot.
59.7g
Fat
9.4g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Eggs chicken3× portion (180 g)
  • Mascarpone4× tablespoon (96 g)
  • Strawberries, fresh or frozen1× handful (70 g)
  • Coconut shreds8× tablespoon (48 g)
  • Butter4× teaspoon (20 g)
  • Peanut butter, smooth1× tablespoon (20 g)
  • Erythritol1× teaspoon (5 g)
  • Mixed spices2 g

How to make Mascarpone pancakes with strawberry and nut sauce

  1. 1. Pancakes:

  2. 2. Separate the egg whites from the yolks. Beat the whites along with a pinch of salt into a stiff foam. Add the erythritol when almost finished beating

  3. 3. Finally add the yolks, mascarpone and coconut flakes. Mix everything gently but thoroughly

  4. 4. Fry the pancakes in two tbs of butter (the smaller the pancakes, the easier they are to turn over)

  5. 5. Strawberry and nut sauce:

  6. 6. Wash the strawberries, remove the stems and dice them

  7. 7. Heat the butter in a small pan. Toss in the strawberries and heat until juice is released and the butter melts completely

  8. 8. Remove the pan from the heat. Add the peanut butter and blend into a smooth mass. Pour it over the cooked pancakes

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