Gluten-Free Pancakes
Enjoy sweet or savoury pancakes with this easy recipe incorporating healthy, natural sugars.
Servings
6
Category
Entrée
Prep time
20 minutes
Cook Time
15 minutes
Ingredients
- 3 eggs (size M)
- 30 g Dr Coy’s Sweet Mix for Baking
- 300 ml milk
- 100g Gluten-free Flour Mixture
- ½ teaspoon salt
- 1 teaspoon baking powder
You will also need
- Coconut Oil for the pan
Instructions
- Place the eggs with Dr Coy’s Sweet Mix for Baking in a mixing bowl and beat with the whisks of a hand mixer until light and creamy. Then briefly stir in the milk.
- Add the flour mixture 2 with the salt and baking powder to the egg-milk and stir until a smooth dough is formed. Let the dough rest for at least 10 minutes, as the flour, and especially the konjac flour, swells a lot.
- Heat some coconut oil in a coated pan. For each pancake, pour in about 1 ladle (or 3-4 tbsp) of batter, flatten a little, and then fry over medium heat until golden brown on both sides. Turn the pancakes only when the underside is golden brown.
- Bake approx. 6 pancakes in succession. Keep the finished pancakes warm in the oven at 80° (top and bottom heat) if necessary.
Nutrition Facts per 100g
| Energy | 143 Kcal |
|---|---|
| Protein | 6.9g |
| Fat | 6.3g |
| Saturates | 2.0g |
| Carbohydrate | 14.9g |
| Starch | 7.3g |
| Sugars | 5.6g |
| Of which Erythritol | 1.5g |
| Fibre | 3.3g |
| Salt | 0.8g |
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