Ingredients for gluten-free pancakes
Makes 4 servings
- 65 g Ruut cassava flour
- 1/8 tsp salt (1 g)
- 1/8 tsp baking soda (1 g)
- 50 ml water
- 75 ml plant-based milk (unsweetened almond milk, coconut milk)
- 1 egg
- Clarified butter or frying fat
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
Regular price
Sale price
£20.00 GBP
Unit price
per
How to cook grain-free pancakes in a pan
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Sift the flour together with the salt into a large mixing bowl. Add the baking soda, milk, water and a beaten egg and stir into a smooth batter.
- Preheat a medium frying pan over medium heat.
- Add a little clarified butter or frying fat and pour approx. 60 ml of batter into the hot pan.
- Swirl the pan to spread the batter over part of the pan (~15 cm diameter) and put it back on the hot stove.
- Cook the pancake for 2 1/2 – 3 1/2 minutes, turning it, until it is golden brown on both sides.
- If the pancake gets too dark, reduce the heat.
- Set the pancake aside and repeat the steps above with the remaining batter.
- Add a little extra clarified butter before each pancake if needed.
