Gluten-Free Pancakes
Gluten is a protein contained in wheat, rye, barley and their derivative products. The role of gluten in triggering various diseases is a hot topic that nutrition specialists have been discussing in recent years. Although science has not yet given a final verdict on many of the questions related to gluten, the recommendation of all specialists is to limit its consumption. Practically, this means eating fewer grain foods overall and alternating old wheat varieties such as spelt and einkorn with gluten-free crops. For people with established gluten intolerance, however, the only option remaining is gluten-free flours.
Ingredients
| 1 1/2 cup | 360 ml | gluten-free flour |
| 1/2 cup | 120 ml | yogurt |
| 1 1/2 cup | 360 ml | water |
| 2 | eggs | |
| 1 tsp | 5 ml | baking soda |
| 1 | coconut oil, a piece the size of a walnut (plus extra for the pan) |
Instructions
25 minutes | Makes 12 small or 6 large pancakes.
PREPARATION: Mix the flour and the baking soda in one bowl, and the milk and water in another. Pour the milk mixture into the flour and stir. Cover the bowl with cheesecloth and leave it in a warm place overnight, so that the flour activates.
MAKING: In the morning, beat the eggs, melt the butter and add them to the activated mixture. Stir well. Heat a pancake pan over medium-high heat and grease its bottom with coconut oil. Scoop the batter with a ladle and pour it evenly into the pan so that it covers the bottom (about 1 ladle for a large pan and 1/2 ladle for a small one). Bake until the pancake sets, 3-4 minutes, and flip to the other side for another 1-2 minutes. Transfer to a plate and continue with the next pancake.
Serve with goat cheese and avocado, with homemade hummus and tomatoes, or with honey, forest berries and a spoonful of sour cream.
TIP: You can use a ready-made gluten-free flour mix, or make your own flour by mixing various gluten-free flours and adding xanthan gum as a binding agent.