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.
1
Prepare all the ingredients.
2
Mix the gluten-free blend, rice flour, and salt.
- Gluten-free flour blend: 70 g
- Rice flour: 70 g
- Salt: 1 teaspoon
3
Pour in milk and hot water.
- Almond milk: 250 ml
- Water: 100 ml
4
Add vanilla, egg, and agave syrup.
- Vanilla bean 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.
- Ghee (clarified butter): 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.
- Ghee (clarified butter): 60 g
10
Serve pancakes with your favorite toppings, such as Greek yogurt.
- Greek yoghurt: to taste