Perfect pancakes without gluten or eggs? Yes, it's possible :) We're sharing with you the secrets of their preparation today. Our vegan pancakes don't have the additives or bonificateurs.
Thanks to Translalab www.translalab.com/ you can share the recipe with your English-speaking friends.
Time: about 50 minutes
Amount: 10-20 pancakes
Ingredients:
Ingredients:
350 g coconut flour
250 g potato flour
100 g ground fat-free flaxseed (6 tablespoons)
600 ml boiling water for flaxseed
water for making thin pancake dough
1/2 teaspoon salt
2 tablespoons oil
Instructions:
Pour boiling water over ground linseed and put it aside to cool. Mix the dry ingredients together. Once the flaxseed has cooled, put it all together and add some water. Mix it until the dough is smooth and has the texture of thick cream. Near the end of the mixing, add 2 spoons of oil and mix again, until smooth. If necessary, add more water. Remember that the dough is supposed to have a pouring texture, so that it spreads on a heated pan. Pour oil into the frying pan. Wait until it heats up really well and wipe its excess away with a paper towel. Take a ladle of the dough, pour it onto the middle of a heated frying pan and spread it with a circular movement of a spoon's bottom. Wait until the dough is fried and the edges start coming away from the frying pan. Only then the pancake can be turned over. When it's ready, take it out of the frying pan and spread another portion of oil with a paper towel. You'll probably need to add a little water to the dough during the frying as it will start thickening. Fill the pancakes while they're still warm, as after some time the dough becomes stiff and it's impossible to roll it. Such pancakes taste perfect both right after frying and later, after refrying, which makes stem soft and crispy again. Enjoy it! It's good for you!