Easy and gluten-free pancakes
Kings of brunches and breakfasts, pancakes invite themselves to our tables for all occasions. And if you are gluten intolerant, you will still be able to enjoy these delicious gluten-free pancakes. They only require a few ingredients and are ready in a jiffy. Plain, with a drizzle of maple syrup or a little jam, you can enjoy them in a thousand and one ways.
- 4 eggs
- 5 c. powdered sugar
- 280g rice flour
- 30 cl of milk
- 1/2 sachet of gluten-free baking powder
- 1 pinch of salt
Preparation 15 mins
Cooking 20 mins
Place the rice flour, baking powder, powdered sugar and salt in a large bowl. Mix and dig a well.
Pour in the eggs then gradually add the milk while whisking to avoid lumps. You should get a smooth and homogeneous paste. Let the pancake batter rest for 1 hour.
Melt a knob of butter in a non-stick pan. Pour a small ladle of batter into the pan. Cook until bubbles appear on the surface of the pancake. Flip the pancake and continue cooking for a few minutes. Repeat the process until the dough is used up. Enjoy the pancakes whoursor cold.
You can also make gluten-free and lactose-free pancakes. To do this, replace cow’s milk with vegetable milk. Opt, for example, for hazelnut milk, oat milk or even rice milk. This will bring an original note to these tasty pancakes!