One of my favourite weekend breakfasts is pancakes. I’ve tried many gluten-free recipes without much luck until I came up with my own. This one works like a charm. It’s quick and easy and I always have the ingredients on stock – that’s handy if you suddenly feel like eating pancakes on a Wednesday night (true story!).
Some of you asked for my recipe after I shared this post – so here you go.
What you need:
- 2 medium/large eggs
- 1/2 teaspoon of pure vanilla powder (I use this organic one)
- 1 teaspoon of gluten-free baking powder (I use this organic one)
- 1,5 decilitre (dl) milk. Use almond milk if you are lactose intolerant
- 1,5 decilitre (dl) whole grain rice flour (I use this organic one)
- frozen blueberries (you can leave these out)
This will make you 9 pancakes.
Vanilla skyr/drained yoghurt, berries, nuts, almonds, figs, raw cacao nibs, syrup, honey or what ever you like!
What you do:
Put all the ingredients except the blueberries into your mixer and whisk it all together for a few minutes. I love my Kitchen Aid – it does all the work.
Heat up a pan and add butter. I scoop up the dough with a tablespoon. 2 tablespoons make the perfect size for one pancake. A large pan like mine will cook 3 pancakes at a time.
Add the blueberries after pouring the dough into the pan – the blueberries adds a bit of natural sweetness and they are full of antioxidants and vitamins. By waiting to add them in the pan, the dough won’t turn blue! You can leave out the blueberries, if you like.
Serve them up hot with your favourite toppings. I prefer vanilla skyr (homemade or bought ready-made) and raspberries. Sometimes I’ll mix it up with figs and/or chopped almonds.
That’s it – easy peasy. Enjoy x
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