Pancakes Without Gluten, Lactose, Eggs and Sugar!
Pancakes without milk, gluten, eggs and sugar
Ingredients
0.8 dl + 2 tablespoons gluten free corn starch
0.8 dl potato starch
0.8 dl sorghum flour, buckwheat flour or other gluten free flour
3 tablespoons egg replaces as no-egg (not mixed)
Desired sweets, stevi drops or sukrin
1/2 teaspoon salt
2.5 dl of milk, no matter type
0.6 dl of water or milk
4 teaspoons olive oil
(If you have a finished gluten-free flour mixture or pancake mix, you can surely replace starch and flour with this).
Approach
1. Sift together corn starch, potato starch, sorghum flour, salt, sweet and egg replaces.
2. Stir in milk, water / milk and olive oil.
3. Stir together until everything is well mixed.
Here's the secret: Put the pancake cake in the fridge for a few hours, preferably overnight. They are 100% better, more golden brown and less grubby in consistency than if you fry them right away.
4. Heat a frying pan on medium heat. Grease it as often as it takes between each pancake. Pour under 1 dl to the pan while tilting it so that the mixture is evenly distributed round in a thin layer. Practice makes perfect.
Fry the pancake until its golden on one side before turning it. It takes about 1 min. The edge will curl slightly so you will get the spatula underneath. Be careful and take it easy so that you do not destroy the leaf thin pancake. Patience a virtue! Turn and cook on the other side for 40-60 sec. Repeat with the rest of the pancake mix. Fill in what you like and roll together. Served warm or cooled.
