Gluten-free and lactose-free pancakes

Ingredients for 2 servings:

• 3 eggs, alternatively 12 quail eggs
• 100 ml almond milk (almond drink)
• 200 g soy cream fraîche (crème fraîche alternative), e.g. B. Alpro GO ON Natural
• 150 g flour mix, gluten-free (all-purpose flour from Schär)
• 1 packet of baking powder
• 1 pinch of salt
• 2 tbsp sugar
• some rapeseed oil
• e.g. maple syrup
• e.g. margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Whisk the eggs into a nice foam. Combine the almond milk and soy cream and add to the eggs. Whisk everything well again. This makes the pancakes nice and thick and moist. Gradually add the all-purpose flour, baking powder, salt, and sugar to the batter and mix well. The batter should be nice and thick. Heat a pan over medium heat, add a teaspoon of rapeseed oil to each batter, and cook the pancakes one at a time. Important: Do not overcook. Serve the pancakes with maple syrup and margarine.