Gluten-free pancakes
8 servings
120 minutes
Gluten-free pancakes are tender and nutritious small cakes that are perfect for breakfast or a light snack. Their history is linked to traditional European cuisines where pancakes have always been a favorite dish and have recently gained popularity among those who prefer a gluten-free diet. The original combination of buckwheat, barley, oat, and flaxseed flour gives them a rich, slightly nutty flavor, while the addition of buttermilk makes them especially soft and airy. A light sweetness from sugar beautifully complements the taste, and the delicate texture is achieved by carefully folding in whipped egg whites. Gluten-free pancakes are great as a standalone dish but can be served with honey, berries, or sour cream for a perfect flavor combination.
1
Mix 4 types of flour and sugar in a bowl.
- Buckwheat flour: 1 glass
- Barley flour: 0.5 glass
- Oat flour: 0.5 glass
- Flaxseed (linseed) flour: 2 teaspoons
- Sugar: 3 tablespoons
2
Separate the eggs, mix the yolks, and beat the chilled whites with salt until thick foam.
- Chicken egg: 2 pieces
- Salt: pinch
3
Gradually add yolks and buttermilk to the flour mixture. Then add the baking powder. Let it sit for 3-5 minutes. The dough should be thick, like thick sour cream.
- Clabbered milk (prostokvasha): 1 l
- Baking powder (raising agent): 2 teaspoons
4
Heat the pan over medium heat.
5
Finally, add the whipped egg whites and gently combine. If the dough is very thick (buckwheat and oat flour swell significantly), dilute it with a few tablespoons of milk.
- Chicken egg: 2 pieces
- Vegetable oil: 100 ml
6
Pour a little vegetable oil into a heated pan (the pancakes absorb oil, so you need to add oil to the pan periodically), and place the pancakes with a tablespoon. Gluten-free pancakes are baked over medium heat but take longer, about 1.5–2 minutes on each side. Remember, the more vegetable oil in the pan, the more porous the pancakes will be.
- Vegetable oil: 100 ml