Mini spelt, carob, and apricot pancake cakes

This recipe is the perfect combination of a light dessert and a nutritious breakfast. The use of spelt flour, stone-ground, provides valuable minerals and fiber, while carob flour adds natural sweetness and a delicate chocolate aroma. These small cakes are not only visually impressive but also exceptionally balanced thanks to the fresh apricots and delicate mascarpone.

Ingredients (for 2 cakes):

For the pancakes:

• 1 tablespoon EkoSem spelt flour

• 1 tablespoon carob flour

• 2 eggs

• 2 tablespoons cottage cheese

• 1 tablespoon water

• Coconut oil for greasing the pan

For the cream and garnish:

• 200 grams mascarpone

• 2 fresh apricots

Preparation:

1. Prepare the mixture: Beat the eggs until frothy. Add the cottage cheese and continue beating until completely smooth, to avoid lumps. Finally, add the spelt flour, carob flour, and water. You will get a mixture slightly thicker than standard pancake batter.

2. Baking: Heat a pan with a little coconut oil. Cook six mini pancakes for about a minute on each side until done.

3. Assembly: Spread each pancake with a thin layer of mascarpone. Slice the apricots into thin half-moons.

4. Shaping: Place one pancake on a plate, arrange a few pieces of apricots, then a second pancake, more apricots, and finish with a third pancake and fruit decoration.

Enjoy your meal!