Gluten-free and vegan pancakes
Gluten-free and vegan pancakes
Doses
8
dosesPrepare gluten-free and vegan pancakes with our Gluten-free pancake flour mix! You don't need many ingredients for this!
Ingredients
5 dl oat drink or other plant-based milk drink
0,5 tl salt
n. 1 tbsp oil for frying
Preparation
- Mix the ingredients for the pancake dough with a whisk until smooth. The dough should be very liquid.
- Heat a small amount of oil in a pan (a non stick pan is best). Lift the pan off the plate and pour about 0,75 dl of the pancake batter per pancake, turning the pan to get a rounded pan. It's a good idea to lift the pan off the plate so that it doesn't stick to the bottom of the pan immediately and you can turn the pan better.
- Flip the pancake when the edges look cooked and are slightly bent upwards. Let the other side of the pancake cook for a couple of minutes.
- Whip the oatmeal and fill the pancakes with the foam and berries. Roll up the gluten-free and vegan pancakes and serve warm with ice cream.
Tiina Strandberg | My Berry Forest
Tip
- Since gluten-free flour sinks to the bottom with water/milk alone, you can get a smooth lettuce dough by replacing some of the liquid with yoghurt/cream, for example in the following ratio:
3 dl water/milk
2dl unflavoured yoghurt or cream
The yoghurt/cream binds the flour and prevents the lettuce dough from separating. In this case you can add a little sugar to balance the acidity of the yoghurt/cream and you can adjust the thickness by adding liquid if necessary. Even if the batter seems thick, it spreads well in the pan and the batter does not separate while the previous braids are cooking in the pan. 🙂 - Halla Onerva
Gluten-free pancake mix, 500 g 