Gluten-Free Pancakes
Baking and Desserts • European
Description
Gluten-free pancakes can be served with your favorite toppings: sour cream, maple syrup, or jam.
Ingredients
- Buckwheat Groats 1 cup
- Wheat Flour ½ cup
- Buttermilk 0 qt
- Oat flakes ½ cup
- Sugar 3 tablespoons
- Salt a pinch
- Farm fresh eggs 2 pieces
- Flaxseeds 2 teaspoons
- Baking Powder 2 teaspoons
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
In a bowl, mix the four types of flour and sugar.
Step 2
Separate the eggs, mix the yolks, and whip the chilled egg whites with salt until stiff peaks form.
Step 3
Gradually add the yolks and buttermilk to the flour mixture. Then add the baking powder. Let it sit for 3–5 minutes. The batter should be thick, like heavy sour cream.
Step 4
Heat a skillet over medium heat.
Step 5
Lastly, gently fold in the whipped egg whites. If the batter is too thick (buckwheat and oat flour absorb a lot of moisture), thin it out with a few tablespoons of milk.
Step 6
Pour a little vegetable oil into the heated skillet (the pancakes absorb oil, so you need to add oil to the skillet periodically), and drop the batter by the tablespoon. Gluten-free pancakes are cooked over medium heat, but they take longer, about 1.5–2 minutes on each side. Remember, the more vegetable oil in the skillet, the more porous the pancakes will be.
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