Gluten free pancakes
- 10 tbsp buckwheat flour
- 10 tbsp quinoa flour
- Approx. ½ carton of plant-based milk alternative – I recommend rice or millet milk or just water.
The batter should be quite thick, like a normal pancake batter. We won’t use any fat for frying so for best results use a non-stick frying pan. You will need a lot of patience while frying these pancakes as trying to turn them too soon will result in breaking them. Stack ready pancakes on top of each other and leave them for a bit to ‘breathe’ covered with a cotton cloth. Enjoy.