50 g of Buckwheat flourOr oat flour
50 g of Millet flourOr amaranth, sorghum and teff blend
100 g of Tapioca starch
1 tbsp. of Hazelnut butteror almond, cashew
250 ml of Coconut milkfull-fat, or nut milk 450 ml
200 ml of Water
pinch of Salt
2 tbsp. of Extra Virgin olive oilor ghee, coconut oil
for frying Ghee
It’s another version of gluten-free pancakes, I call it “classic”, because all principles of healthy(!) gluten-free baking are kept in the recipe (see below). They turn out thin and delicious, plus they are not inferior to their classic wheat relatives and even surpass them in terms of their nutritional composition.
The logic of this recipe (principles) is as follows:
- Lots of eggs, for protein and vitamins, but also to make the pancakes hold together well and be elastic.
- Tapioca starch is for softness and elasticity. If you use a different starch, the pancakes will be soft but not elastic.
- A gluten-free grain flour blend adds taste, vitamins, and texture. The key here is the flour combo, which consists of 50% soft starchy flour, such as buckwheat and/or oat flour, plus 50% flour mix of more protein-flavored grains, such as millet, amaranth, sorghum and teff. The more different kinds of flour, the more flavorful the dish!
- Hazelnut butter adds taste, protein, fat and texture to your pancakes. You can also use almond or cashew butter.
- Olive oil adds softness and silky texture to your pancakes. You can use ghee or coconut oil as well.
- Coconut milk (full-fat) diluted with water or other nut milk (e.g. almond milk, cashew, etc. without water) is your liquid base for the pancakes.
Everything is simple and delicious! Bon Appétit!
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Blend all ingredients in a blender until smooth and let the batter sit for 10 minutes. Once again, mix it until smooth and fry the pancakes as usual, greasing the pan with a thin layer of olive oil or ghee.