Rice & spelt pancakes

INGREDIENTS

• 3 nectarines
• Butter
• NutsUP Cocoa & Stevia
• A pinch of baking soda
• Cane sugar to taste
• 400 ml rice milk
• 180 g spelt flour
• 2 eggs
• A pinch of salt
• 1 tsp cinnamon

METHOD

1. In a bowl, first whisk together the milk and eggs. Then add flour, salt, cinnamon, and baking soda. For a sweeter taste, you can add a bit of sugar—we used a tablespoon of powdered cane sugar.
2. Mix all the ingredients together to form a batter. It’s best to use a mixer to ensure the batter is smooth. Make sure the batter is not too thick; otherwise, it won’t spread well in the pan. If it seems too thick or too thin, adjust by adding more milk or flour, respectively.
3. Grease a skillet with butter or a little oil and pour a ladleful of batter onto it. Cook the pancake on both sides until golden brown. From this quantity, you should be able to make 10 smaller pancakes.