Pancakes with apricot compote (diabetics)

Name: Pancakes with apricot compote (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 250 ml Mineral water; 350 g fresh apricots; 375 ml Orange juice; 7-10 Tbsp pulp of 1 vanilla pod; 3 measuring spoons vegetable binder; 7-10 Tbsp a few dashes of liquid sweetener; 150 g Cottage cheese; 100 g Skimmed milk yoghurt; 2 TABLESPOONS Oil; 7-10 Tbsp Melissa

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
250 ml Mineral water
350 g fresh apricots
375 ml Orange juice
7-10 Tbsp pulp of 1 vanilla pod
3 measuring spoons vegetable binder
7-10 Tbsp a few dashes of liquid sweetener
150 g Cottage cheese
100 g Skimmed milk yoghurt
2 TABLESPOONS Oil
7-10 Tbsp Melissa

Directions

1
Put flour and salt in a mixing bowl. Separate the eggs, stir in the egg yolk with mineral water. Let dough rest for about 30 minutes. In the meantime, blanch apricots with boiling water, rinse with cold water and peel the skin. Halve the apricots and stone them.
2
Cut 300 g pulp into slices. Boil up the juice with vanilla pulp. Add the apricots, boil for 3-4 minutes. Bind compote with binding agent and season to taste with sweetener. Mix cottage cheese with yoghurt. Beat egg whites until stiff and fold into the dough. Heat 1/2 tablespoon of oil one after the other in a coated pan. Pour in 1/4 of the dough, spread and fry the pancakes on each side for about 2 minutes. Spread apricot compote and cottage cheese on the pancakes.
3
Beat egg whites until stiff and fold into the dough. Heat 1/2 tablespoon of oil one after the other in a coated pan. Pour in 1/4 of the dough, spread and fry the pancakes on each side for about 2 minutes. Spread apricot compote and cottage cheese on the pancakes. Fold the pancakes over. Serve decorated with melissa