My husband and I have been eating gluten-free for the last few weeks. Just to try it out. And it has actually worked very well. At least when we cooked ourselves. As I don't really like eating gluten-free bread, we tried gluten-free pancakes at the weekend. And they tasted great. more

Ingredients for 2 people

250g gluten-free teff flour or alternatively buckwheat flour 1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.5 teaspoons salt
4 dl milk (cow's milk, sheep's milk, almond milk, rice milk...)
1 tbsp mild olive oil
2 eggs

Preparation

Mix all the dry ingredients in a bowl. In a separate bowl, whisk together the milk, olive oil and eggs and then pour this mixture into the flour. Stir it from the center outwards with a whisk so that no lumps form.

Heat a frying pan and coat the bottom of the pan with ghee or coconut oil. For medium-sized pancakes, I use a quarter-cup measuring cup or an espresso cup. Pour the batter into the pan and fry until bubbles form and the batter separates easily from the bottom of the pan. It should now have a golden brown color. Turn the pancake over and fry it on the other side until golden brown.

We serve the pancakes with maple syrup, but you can also spread them with almond butter, fruit or whatever you like.

You can store any leftover pancakes in the fridge or freeze them.