Pancakes

Fruty pancakes (3-4 servings)
2 Tbsp. vegetable oil
400 ml milk or soymilk fortified with calcium
2 tsp. honey or rice syrup or other sweetener
1 egg
2 Tbsp. weat germ
150 g chopped fruits (apples, blueberries, peaches...)
220 g whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon

Mix together, oil, milk, egg and honey. Add all the other ingredients to the mixture. Heat an oiled skillet. Pour the batter onto the hot skillet and cook until the top begins to bubble. Flip the pancake and cook until the underside is golden brown. Serve with fruit sauce or maple syrup.

Nutritional values per serving
Calories	Proteins	Fats	Carbohydrates	Calcium	Iron	Zinc
375	14 g	10 g	57 g	159 mg	5 mg	2.5 mg

Dry fruits pancakes (3-4 servings)

250 g flour
100 g dry fruits soaked and chopped (apricots, figs...)
80 g almonds gound
50 g raisins soaked
1 Tbsp. honey
One pinch salt
Water used for the soaking
1/2 tsp. cinnamon

Stir together all the ingredients. Add the water. The doug must be thick.
Heat an oiled skillet. Pour the batter onto the hot skillet and cook until the top begins to bubble. Flip the pancake and cook until the underside is golden brown.

Nutritional values per serving
Calories	Proteins	Fats	Carbohydrates	Calcium	Iron	Zinc
485	14 g	11.5 g	81.5 g	87 mg	4.5 mg	3 mg

Apple pancakes (3-4 servings)

200 g wheat flour
50 g bukwheat flour
200 g chopped apples
100 g raisins soaked
1 tsp. orange flower extract
2 Tbsp. sesame oil
50 g sugar (optinal)
Water used for the soaking of the raisins

Stir together all the ingredients. Add the water. Heat an oiled skillet. Pour the batter onto the hot skillet and cook until the top begins to bubble. Flip the pancake and cook until the underside is golden brown.

Nutritional values per serving
Calories	Proteins	Fats	Carbohydrates	Calcium	Iron	Zinc
432	9 g	6.5 g	84 g	31 mg	3 mg	2 mg