A while ago I posted a picture of gluten and egg free pancakes and some of you asked me for the recipe. Because I want you to indulge in the same things I do and the pancakes are so good and made with healthy alternatives, I decided to post the whole process. I don’t make these often but occasionally on weekends – and sometimes during the week when it’s been a rough one. Back in Dubai I used to make them more often than here but let’s bring this tradition back! A couple of years ago, when I found out I was intolerant to eggs, wheat flour and some other things, I was a little bit chocked because, let’s face it, almost every single thing sold at the supermarkets have either wheat flour or eggs in them. M was very supportive and we spent hours searching for alternatives to make our meals and, if you’re patient, eventually you’ll get the drift on making healthy, tasty and gluten and egg free meals. More pancakes and less talking:
– Bob’s Red Mill Gluten Free Pancake Mix,
– Almond Milk,
– A tea spoon of butter,
– A tiny pinch of salt,
– A little bit of honey.
(4-5 minutes)
Put the Pancake Mix and the almond milk in a bowl and mix them throughly. Take a piece of butter and melt it in the pan you are making the pancakes. Add a pinch of salt and honey to the batter and while mixing, the melted butter. (Note: if you don’t have any type of milk, you can substitute it by yogurt and water).
(15-25 minutes)
With a spoon, add the batter to the pan and let it cook for about three to four minutes on each side of the pancake. Repeat the process until the batter is finished or until desired amount of pancakes. These quantities are good for six to ten pancakes, adjust them if you want to make more. You can add whatever you want, once they’re cooked. Me and M normally eat them simple with some fruit and a cup of tea. It makes for the perfect complete breakfast. Enjoy you guys!
