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Gluten-free and lactose-free pancakes

ingredients

servings

1

Baking powder for desserts

2 oz

Cornflour

10 oz

buckwheat flour

70 oz

Oat milk

60 oz

Brown sugar

50 oz

Eggs

1 unit

Desserts from USA

Gluten-free and lactose-free pancakes

Gluten-free and lactose-free pancakes

vegetarian with gluten with eggs high in potassium high in magnesium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-free and lactose-free pancakes

The flour I prefer in gluten-free sweets is that of buckwheat, like the one used to prepare these soft pancakes. They are light and tasty, they can be eaten even with a simple dusting of surface sugar.

Gluten-free and lactose-free pancakes step 1

step 1

In a bowl turn the egg with a whisk until it becomes clear and sparkling. Add the sugar while continuing to turn. Pour oat milk or vegetable juice that you prefer.

Gluten-free and lactose-free pancakes step 2

step 2

Then combine buckwheat flour, corn starch and yeast. Heat a non-stick frying pan and lower the flame to minimum. If you want, you can add a line of oil to help you break them off.

Gluten-free and lactose-free pancakes step 3

step 3

Pour a spoonful of dough into a diskette. When you start bubbles on the surface you can turn it on. Cook the pancakes 2 minutes approximately on the side.

Gluten-free and lactose-free pancakes step 4

step 4

Finally, remove them from the frying pan and form your row of pancakes to make.

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