INGREDIENTS

For the pancakes:

- 60g of oat flour or buckwheat or spelt

- 1 level teaspoon of instant coffee (I mean a small teaspoon, don't overdo it, otherwise they will be too bitter)

- 1 to 3 teaspoons sugar/stevia/honey/maple or other sweetener to taste

-Half a teaspoon of yeast

- 90g of vegetable or cow's milk (80g if you use maple/honey)

- 1 teaspoon white or apple cider vinegar

For the cream:

- You can use 100-120g of vanilla yogurt directly;

- Create it yourself by combining:

100g ricotta or plain/Greek/soy yogurt

2 teaspoons of your favorite sweetener (and pure vanilla if you have it!)

PROCEDURE

Combine the milk and vinegar and leave aside for a few minutes.

Meanwhile, separately, combine the remaining ingredients for the pancakes.

Now add the first mixture of milk and vinegar!

I recommend you taste the dough to adjust the sweetness!

• Place the batter in a non-stick pan and cook the pancakes.
• Make a pancake tower by alternating the cream and the pancakes.

Tip: since different flours absorb liquids differently, I recommend starting with 80g of milk and when the dough seems too thick after 5 minutes of resting, add the remaining 10g!