in Recipes

Gluten-free pancakes

updated

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Ingredients for 3 servings:

  • 1 egg(s)
  • 1 pinch of salt
  • 200 ml milk
  • 25 ml oil
  • 125 g buckwheat flour
  • 1 tsp baking powder, gluten-free
  • 1 tbsp sugar
  • e.g. maple syrup, agave syrup or powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 42 minutes

very fluffy

Separate the egg and beat the egg white with salt until stiff. Whisk the egg yolk with the milk and oil. Combine the flour, baking powder, and sugar, and briefly mix with the wet ingredients using a hand mixer until a thick batter forms. Then, lightly fold in the stiffly beaten egg whites and let rest for 20 minutes. Then, bake in batches in a non-stick pan with a little oil until golden brown. Make sure the pan is not too hot. Finally, drizzle with maple syrup, agave syrup, or powdered sugar, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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