Ingredients
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65 g Almond flour
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75 g Oat flour
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30 g Tapioca starch
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115 ml Hazelnut milk
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2 pcs Egg(s)
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2 tbsp Maple syrup
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2 tsp Baking powder
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2 tbsp Vanilla sugar
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1/2 tsp Salt
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for frying Vegetable oil
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for serving:
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to taste Maple syrup
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to taste Coconut yogurt
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to taste Berriesfresh
Directions
These fluffy gluten-free pancakes are a great choice for gluten-free breakfast!
With almond and oatmeal flour. See the video recipe on my Instagram page.
Enjoy!
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Steps
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1
Done
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Mix the dry ingredients with a whisk. Separate the eggs. |
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2
Done
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Beat the whites until soft. Fold them into the batter, ⅓ at a time. |
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3
Done
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Heat some oil in a pan. Add 1 tablespoon portions of the batter to the pan. Cook until golden brown. Then carefully flip and cook until ready. |
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4
Done
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Transfer to a serving plate, top with maple syrup, add coconut yogurt and berries (optionally), and serve while still warm. |
