pancakes with vegetable milk and buckwheat flour
pancakes without heaviness in stomach
Ingredients:
- 2 eggs;
- about 400 ml of vegetable milk;
- buckwheat flour enough to make dough with the texture of liquid sour cream;
- 1/2 teaspoon of baking powder;
- salt and coconut sugar to taste
- 2 eggs;
- about 400 ml of vegetable milk;
- buckwheat flour enough to make dough with the texture of liquid sour cream;
- 1/2 teaspoon of baking powder;
- salt and coconut sugar to taste
1
Mix all ingredients as for usual pancakes. You can use a mixer to avoid flour clots.
2
Bake pancakes on a well heated pan.
Important! Gluten free pancakes should be small in size, otherwise you will not be able to turn them without breaking
Important! Gluten free pancakes should be small in size, otherwise you will not be able to turn them without breaking
3
If you make pancakes without sugar you can eat them with pate, avocado, microgreens or almond paste and berries
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