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Gluten-Free Pancakes with Berries & Pecans
(0)
Under an hour
Knuspr-Küche
Diese fluffigen, glutenfreien Pfannkuchen aus Mandel- und Buchweizenmehl sind das perfekte gesunde Frühstück. Serviert mit frischen Beeren, einem Klecks Sauerrahm und knackigen Pekannüssen bieten sie eine wunderbare Kombination aus Texturen und Aromen, die ganz ohne Weizenmehl auskommt.
Preparation method
Preparing the Batter
Crack the eggs into a bowl. Add almond flour, buckwheat flour, milk, baking powder, cane sugar, and a pinch of salt. Whisk with a whisk until a smooth batter is formed.
Cooking the Pancakes
Add some oil to a pan and spread evenly with a brush. Heat the pan over medium heat. Reduce the heat and add small pancakes (approx. 10 cm diameter) to the pan. Use about 2 tablespoons of batter per pancake.
Cook the pancakes until golden brown, then flip and finish cooking on the other side. Let the finished pancakes cool briefly on a wire rack.
Ingredients
Nutritional values
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