![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGx1HIoK5zgXDGCfFrRga5uxb6PbUPeNbqGHbFTbIUNVU3J6QbMOGBZUZqK_1ZcTbRqg_O6DPoosFBVrw0nyNEvUPZ7SDmX-J4F8N9alZwjIqD_HoRFMRSGkRl_ZEjjVzUifnU_x2j11W/w492-h640/glutenfree-vegan-pancakes.jpeg)
I prepared gluten-free pancakes for the first time on Valentine's Day. They smell great with fruit and chocolate. We ate them with appetite and I will definitely repeat this recipe. I am very happy when my family share my taste ... a positive impact gives me strength and energy for further culinary research.
Ingredients:
- 1 cup buckwheat flour
- 1/2 cup corn flour
- 1/2 cup rice flour
- 1 tbsp corn starch
- 1/4 tsp baking powder
- 2 tbsp sugar
- 2 tbsp olive oil
- 1/4 tsp cinnamon
- pinch of salt
- pinch of cardamom
- 3 cups plant milk
chocolate sauce:
- 6 tsp water
- 3 tsp coconut oil
- 6 tsp sugar
- 3 tbsp cacao
toppings:
- frozen forest fruits
- blueberry
- jam
Instructions:
- Put dry ingredients to a bowl and stir..
- Put milk, olive to other bowl and stir.
- Combine dry and wet ingredients.
- Add a little bit of fat to the pan.
- Fry pancakes until golden brown, flip, and fry the other side.
- Place water, coconut oil, sugar and cacao into a saucepan.
- Stir until all ingredients are melted.
- Serve with jam and chocolate sauce.
- Decorate with frozen forest fruits and blueberry.
0 comments
Post a Comment