Gluten-free and sugar-free pancakes

Ingredients for 2 servings:

• 30 g almonds, ground, blanched
• 2 tbsp, leveled oat flour
• 2 tbsp, heaped corn flour, finely ground
• 2 egg whites or whole eggs, size S
• 125 ml rice milk (rice drink), cold
• 1 tbsp condensed milk, 3%, optional
• 1 small lemon(s), zest
• 3 tbsp coconut oil, for all pancakes

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with corn flour, oat flour and almonds

Briefly toast the ground almonds in a pan until they turn a little darker, or smell nice if you like. Put the cornflour, oat flour, and almonds in a bowl, slowly add the cold rice milk while stirring with a whisk, then add the condensed milk and egg whites. I had the egg whites left over; two whole eggs would certainly work, but a medium or larger egg should also be sufficient. Finally, add the lemon zest, mix everything well, and let it sit for about 5 minutes. The batter can be made thinner for very thin pancakes or a little thicker for thicker pancakes, if you like. Simply add the rice milk until the desired consistency is reached. The batter will thicken even more if it stands longer, as the ingredients absorb the liquid. Cook the pancakes in coconut oil in a non-stick pan over medium heat for about 4-5 minutes per side. I prefer to use less heat and cook them a little longer. The longer it sits in the pan, the crispier and harder the pancake will be. Tip: If you let the thin, finished pancakes stand for longer, they will become harder and crispier (drier), similar to a cracker that you can break apart. You can then use them for dipping! The batter is enough for about 6 smaller pancakes, so for 2 people for breakfast, for example, depending on how thick you pour them into the pan and the size of the pan.