Ingredients
- 2 eggs
- 30 grams of rice flour
- 10 grams of cocoa
- 160 milliliters of fermented baked milk
- Half a tablespoon of baking powder
- 50 milliliters of warm water
- 8 sachets of Sweetener
- 1 teaspoon of coconut oil (or olive oil)
For the Cream
- 150 milliliters of milk
- 1 egg yolk
- 1 tablespoon cornstarch (10 g)
- 1 tablespoon of honey
How to Make It
- Beat eggs with sweetener. Pour it in the buttermilk and add the baking powder, then whisk again. Add flour, cocoa, and stir. Pour in the water and add coconut oil. Whisk and bake pancakes on a well-heated pan.
- For the cream, mix the starch with the milk, honey and the yolk and put it on medium heat. Stir constantly; don't allow it to boil; cook until thick.
- Next, spread pancakes with cream and twist into rolls. Then wrap in food film and store overnight in the fridge.
