The best gluten-free pancakes

Ingredients for 4 servings:

• 5 eggs
• 8 tbsp flour, light, gluten-free
• 2 tbsp almond flour
• 1 pinch of salt
• e.g. milk
• e.g. cheese, tomatoes, apple sauce etc. for filling
• possibly pepper
• possibly herbs
• some olive oil for frying

Instructions

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

vegetarian

First, combine the eggs, flour, almond flour, and salt in a mixing bowl. Briefly mix the ingredients, then gradually add a little milk. The amount depends on the flour. The batter should be almost liquid, but not too thin. Caution: With many gluten-free flour blends, the batter will thicken slightly. In this case, you should deliberately make the batter too thin and wait a little longer. The almond flour is very important, as it gives the batter firmness and flavor! Heat a pan with olive oil or similar and cook the pancakes over medium-high heat. My favorite is them with cheese, tomatoes, and fresh basil. Simply cook the pancakes on one side, flip them over, and quickly sprinkle grated cheese on one half, place two tomato slices on top, and season with salt, pepper, and herbs, such as herbes de Provence. Now fold the other half onto the filled pancake with a spatula and cook the filled pancake until golden brown on both sides. A salad goes perfectly with this. After two years of experimenting, I finally came up with this recipe. The pancakes are delicious, have the same texture as gluten-containing pancakes, and taste very close to the original.