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545 kcal
20 min.
Recipe for Mascarpone pancakes with peanut butter and raspberries

Recipe for Mascarpone pancakes with peanut butter and raspberries

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x portion

NaN g

545 kcal

x g

3 kcal

545.2
Calories
19.3g
Prot.
50.3g
Fat
4.6g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Eggs chicken3× portion (180 g)
  • Raspberries1.5× handful (75 g)
  • Mascarpone3× tablespoon (72 g)
  • Peanut butter, smooth2× tablespoon (40 g)
  • Butter6× teaspoon (30 g)
  • Oil1× teaspoon (5 g)
  • Erythritol1× teaspoon (5 g)
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How to make Mascarpone pancakes with peanut butter and raspberries

  1. 1. Mix the dough ingredients together, remembering that the butter should be at room temperature

  2. 2. Empty the dough into a heated pan with hot oil

  3. 3. Fry for 2 minutes on each side until the dough turns brown

  4. 4. Serve the prepared pancakes with peanut butter and raspberries

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