PP-pancakes without gluten

8 servings

60 minutes

Gluten-free PP pancakes are a light and airy treat inspired by traditional Russian pancakes but adapted for those avoiding gluten. They have a tender texture and subtle vanilla aroma, while the sweetness of agave syrup makes them particularly enjoyable. With the use of almond milk and ghee butter, these pancakes have a rich, slightly nutty flavor. They can be served with Greek yogurt, which adds a creamy note and balances the sweetness. These pancakes are perfect for a healthy breakfast or light dessert while maintaining the spirit of Russian cuisine but offering a modern approach to nutrition.

Energy value per serving

• Calories: 204.7
• Proteins: 2.9g
• Fats: 11.9g
• Carbohydrates: 20.8g

Ingredients

• Gluten Free Baking Mix: 70 g
• Rice flour: 70 g
• Chicken egg: 1 pc
• Vanilla paste: 0.5 tsp
• Salt: 1 tsp
• Almond milk: 250 ml
• Water: 100 ml
• Agave syrup: 50 ml
• Ghee: 60 g
• Greek yogurt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Mix the gluten-free blend, rice flour, and salt.

   Required ingredients:

   • Gluten Free Baking Mix: 70 g
   • Rice flour: 70 g
   • Salt: 1 teaspoon

3. Pour in milk and hot water.

   Required ingredients:

   • Almond milk: 250 ml
   • Water: 100 ml

4. Add vanilla, egg, and agave syrup.

   Required ingredients:

   • Vanilla paste: 0.5 teaspoon
   • Chicken egg: 1 piece
   • Agave syrup: 50 ml

5. Knead a homogeneous dough using a blender.

6. Melt 15 grams of ghee, add it to the dough and mix.

   Required ingredients:

   • Ghee: 60 g

7. Heat the pan well and pour a ladle of batter onto it, spreading it evenly across the bottom.

8. Fry until the edges of the dough turn golden, then flip and fry for another 10-20 seconds.

9. Stack the ready pancakes, optionally greasing each with melted butter.

   Required ingredients:

   • Ghee: 60 g

10. Serve pancakes with your favorite toppings, such as Greek yogurt.

    Required ingredients:

    • Greek yogurt:  to taste