Ratzfatz pancakes organic

• 100% natural ingredients
  
• Vegan preparation possible
  
• Fast, simple and successful
  
• Conclusion of our product testers: The pancakes were found at large and especially at Klein Super. The test eaters agreed that also prepare the pancakes can and they succeed. 

Average energy and nutrient content per 100 g

• Seat value: 973 kJ / 342 kcal
  
• Fat: 26.33 g (of which saturated fatty acids: 1.02 g)
  
• Carbohydrates: 70.44 g (of which sugar: 7.74 g)
  
• Fiber: 5.76 g
  
• Protein: 6.28 g
  
• Salt: 0.11 g
  

All information is subject to the fluctuations that are common in natural products.

Preparation time: 5 minutes

Source time: 20 minutes

• Put the pancake mixture in a bowl.
  
• 4 eggs*, 375 ml milk or plant milk and 1 pinch of salt Add. Mix everything well.
  
• Leave the mixture for 20 minutes.
  
• After the 20 minutes, stir the dough again vigorously.
  
• Put the dough in portions in portions in a hot pan with oil and bake thin pancakes.
  
• Bon appetit!

* Egg -free alternative: Instead of the 4 eggs you use chia gel. A tablespoon of Chiagel replaces an egg. You should then increase the amount of milk accordingly.

Chia gel: Mix 2 tablespoons of chia seeds with 250 ml of water and let it swell for 30 minutes. 

Shelf life / storage

• Store the baking mixture cool and dry
• MHD according to production date: approx. 15 months

Where and how is it produced?

The Ratzfatz is manufactured in our in -house manufactory in Saarland, Germany, bottled and gently packed by the specialist.
We carefully developed the recipe, tested the histamine content and selected high -quality raw materials.

The apple pieces are untreated and bi -certified and therefore also compatible with histamine intolerance. The flours for the Ratzfatz come from regional and fair cultivation. Our partner mill personally knows many of the farmers and relies on long -term partnerships with the growers. This also includes visits in the fields where our partner mill itself is an idea of ​​the
Can make quality and the optimal ripening and harvest time. From the field to the bag, everything can be tracked very transparently.

As soon as the flour arrives, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees with passion ensure that the Ratzfatz is packed and closed by hand in the bags. Real manual work is still very important at Histaminikus.