How to make
Beat the eggs with three pinches of sugar and a pinch of salt.
Add the yogurt and beat again with a wire whisk.
Pour the oat flour with the baking powder and mix well. Finally, add the fresh raspberries, crushing/rubbing them with your fingers to make them into pieces of different sizes.
Stir with a spoon and let the pancake batter sit for 5-10 minutes.
When ready, grease a non-stick frying pan generously and heat it over medium heat.
Scoop out a small ladleful of the mixture and form small pancakes with the back of the ladle to form as regular a shape as possible. They are similar to American pancakes, but in a mini version.
Bake until slightly golden and turn them to the other side. Do this until you run out of the mixture.
Serve warm Raspberry Pancakes spread with butter, raspberry jam, liquid chocolate or honey.
A sumptuous breakfast for young and old!
