Glutenfreepancakes

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Издатель
Gluten Free Pancakes
Ingredients:
200 g gluten free flour blend
50 g (4 tbsp) caster/superfine or granulated sugar
1 tsp baking powder
1 tsp baking soda
1 apple (grated)
1 tspn cinnamon
½ tsp salt
2 eggs
400 g (1¾ cups) coconut milk room temperature
3 tbsp melted unsalted butter, plus extra for buttering the pan or griddle
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

INSTRUCTIONS:

In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, baking soda, and salt.
In a separate bowl or jug, whisk together the milk, eggs, melted butter and vanilla.
Add the wet ingredients to the dry, and whisk well until you get a smooth, thick batter with no flour clumps. Add grated apple and cinnamon and mix well.
Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low.
Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low.Lightly butter the pan and wipe away any excess butter with a clean paper towel.
Cook the pancakes for about 2½-3 minutes on medium-low heat or until you see bubbles appearing on the top surface, the edges are set (not sticky to the touch) and the bottom is a golden brown colour. Then, flip the pancakes and cook them for 2½-3 minutes more or until the other side is golden brown as well. The pancakes are best served warm, immediately after cooking, with syrup, fresh fruit or other toppings of choice, but they stay soft and fluffy for a few hours afterwards.
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Категория
блюда из фруктов
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