Better served freshly made and still hot, you won't notice these pancakes are gluten-free. You can make a lot of them and freeze them, but don't try to eat them cold, they become hard and dry. If you have any leftover, try putting them in the toaster.
Ingrediants
Portions:
4
Preparation Time:
5 minutes
Cooking time:
10 minutes
1 3/4 cup of wholemeal flour
1/4 cup buckwheat flour
1/4 cup of almond flour
1/4 cup tapioca starch
1 1/2 tablespoon of powdered yeast
3/4 tablespoon of fine sea salt
3/4 of a tablespoon of xanthan gum
1 cup of milk
1 cup of water
2 pasteurized eggs, beaten
4 tablespoons of organic coconut oil
1 tablespoon of raw honey or raw agave nectar
1 tablespoon of Bourbon vanilla extract
1 tablespoon of almond extract
Steps
Step 1. Prepare the plate and start heating it to a medium-high temperature
In the meantime, prepare the ingredients for the batter.
Method 1 of 3: Method 1 of 3: Make Pancake Batter
Step 1. In a mixing bowl, place the flours, tapioca starch, baking powder, salt and xantham gum
Step 2. Beat the dry ingredients well making sure they do not form lumps
Step 3. Make a hollow in the center of the dry ingredients
Step 4. Place the coconut oil in a small bowl suitable for the microwave and heat it at 10 second intervals until it dissolves completely
Step 5. Put the milk, water, eggs, melted coconut oil, honey, vanilla and almond extracts into the digging you just made
Step 6. With a whisk, beat the ingredients well until the dough is silky and smooth
Don't mix too much.
Method 2 of 3: Method 2 of 3: Cooking Pancakes
Step 1. Using a ladle, pour 1/2 cup of the batter into the hot plate to make a pancake
Step 2. Repeat according to how many pancakes you want to make
Step 3. When bubbles start to form in the edges, flip the pancakes with a spatula
Step 4. Continue to cook the other side of the pancake until the consistency becomes a little firm
Step 5. Remove the pancakes from the grill and place them on a plate
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