Gluten-free baking mix for waffles, pancakes, pancakes and crépes

1 baking mix with 910 g contains flour for 28 waffles, 42 pancakes, 77 pancakes OR 81 crépes.

Do you still have an "old" bag of baking mix at home that contains coconut flour? Then follow the recipe belowbelow, after all the pictures.

You will need 4 waffles:

• 130 g of the baking mix
• 1 egg, size M
• 30 ml liquid butter
• 140 ml plant-based milk
• 3.5 tbsp sugar
• OR instead of sugar: 70 g maple syrup and ONLY 110 ml milk

You will need approx. 11 pancakes with a diameter of approx. 7 cm:

• 130 g baking mix
• 1 egg (M)
• 30 g melted butter
• 130 ml plant-based milk
• 3 tbsp sugar
• OR instead of sugar: 70 g maple syrup and ONLY 110 ml milk

You will need approx. 5 pancakes with a diameter of approx. 16 cm:

• 130 g of the baking mix
• 1 egg, size M
• 10 g liquid butter
• 160 ml plant-based milk
• 3 tbsp sugar*
• OR instead of sugar: 70 g ahron syrup and ONLY 140 ml milk

You will need approx. 7 crépes with a diameter of approx. 16 cm:

• 130 g of the baking mix
• 2 eggs, size M
• 10 g liquid butter
• 240 ml plant-based milk
• 3 tbsp sugar*
• OR instead of sugar: 60 g ahron syrup and ONLY 210 ml milk

PREPARATION WAFFLES, PANCAKES, PANCAKES & CPRÉPES

Tip :) Only use kitchen scales for our recipes and for weighing the flour.

1. Place the 130 g of the baking mix in a mixing bowl. Mix the egg, melted butter and plant-based milk in a separate bowl and add everything to the baking mixture. Add the sugar or maple syrup.
2. Mix with a whisk to form a smooth batter.

WAFERS:

• Preheat the waffle iron, lightly grease and pour 1/4 of the batter (1 ladle) into the waffle iron and bake according to the manufacturer's instructions until golden brown.

PANCAKES:

• Heat a pan with a diameter of at least 20 cm and grease lightly. Pour approx. 2 tbsp (small ladle) of the batter into the pan and bake the pancakes over a low heat for 2-3 minutes per side until golden brown.

PAN CUPS:

• Heat a pan with a diameter of at least 20 cm and grease lightly. Pour a small ladle of batter per pancake into the pan, spread the batter lightly with the back of the ladle and bake the pancakes over a low heat for 2-3 minutes per side until golden brown.

CRÉPES

• Heat a pan with a diameter of at least 20 cm and grease lightly. Pour a small ladleful of batter per crêpe into the hot pan, immediately swirl it gently back and forth so that the batter runs nicely and reduce the heat. Bake the crêpes on a low heat for 2-3 minutes per side until golden brown.

*For savory pancakes or crêpes: no sugar or maple syrup, but 1/2 tsp salt and 130 ml or 200 ml milk.

Recipe for the baking mix that still contains coconut flour:

Baking mix contains flour for 28 waffles OR 49 pancakes

For 4 waffles you need:

• 130 g of the baking mix
• 1 egg, size M
• 60 ml liquid coconut oil
• 180 ml plant-based milk
• 50 g honey or 40 g sugar, optional!

You will need 7 pancakes with a diameter of approx. 18 cm:

• 130 g of the baking mix
• 1 egg, size M
• 10 ml liquid coconut oil
• 260 ml plant-based milk
• 50 honey (optional, depending on whether sweet or savory)

Preparation:

1. Place the 130 g of the baking mix in a mixing bowl. Mix the egg, oil, plant-based milk and honey in a separate bowl and add everything to the baking mix.
2. Mix with a whisk to form a smooth batter.
3. Preheat the waffle iron or pan, lightly grease and pour 1/4 of the batter (1 ladle) into the waffle iron for the waffles and bake according to the manufacturer's instructions until golden brown.
4. For the pancakes, pour a small ladle of batter into the pan and immediately swirl the pan slightly so that the batter is evenly distributed in the pan. Bake the pancakes for 1-2 minutes on each side until golden brown.