Ingredients
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60 g of Buckwheat flour
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35 g of White rice flour
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35 g of Tapioca starch
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3 g of Dry yeast
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100 g of Coconut yogurt
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140 ml of Almond milkOr any other plant-based milk
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2 Egg(s)
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5 g of Psyllium husk
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1/3 tsp. of Salt
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1 tbsp. of Sugar whiteOptionally
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for frying Vegetable oil
Directions
I love yeast pancakes from a very young age. They have this special viscous delicate texture and taste. When I was a kid, we would make kefir pancakes at home, and I would eat yeast ones in the kindergarten – yum!
Buckwheat yeast pancakes according to this recipe are so airy, viscous, and tender with the taste of yeast dough. My favorite breakfast!
You can make a sweet version and serve it with jams and yogurt, or make sugar-free pancakes and serve them with salmon or caviar.
Enjoy your meal!
Today's visits: 1.
Steps
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1
Done
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Separate eggs. Cover egg whites and put them in the fridge, we will need them right before frying. Mix the yolks and the rest of the ingredients (except sugar and vegetable oil) into a smooth dough, cover, and leave to rise for 2 h at room temperature or overnight in the fridge if you want to make pancakes for breakfast. |
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2
Done
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If the dough rested in the fridge, take it out 30 minutes before frying and let it warm to room temperature. |
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3
Done
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Beat the egg whites with sugar with a mixer (or without sugar for a savory version) until soft peaks. Gently mix the whipped egg whites into the dough in several batches. Try not to lose air bubbles. You should get an airy pancake dough. |
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4
Done
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Fry as usual in vegetable oil. |
