Gluten-free pancakes from Chantal Voets can be prepared in 10 minutes. You make this dish with Coconut oil, Fleur de sel & Coconut flour from Amanprana. This recipe from the Belgian & Dutch kitchen is delicious as Desserts, Snack, Breakfast, Lunch, Brunch, High tea & Cake and biscuit. It also fits perfectly in a Vegetarian, Gluten free & Lactose-free diet.
Ingredients for gluten-free pancakes
- 1 egg
- 180 g Amanprana coconut oil (melted)
- 1 dl coconut milk or oat drink
- optional a dash of Fleur de sel
- 1 teaspoon agave syrup or honey
- 25 g rice flour
- 25 g Amanprana coconut fibres
- 1 teaspoon baking powder
Preparation of gluten-free pancakesBlend together eggs,oil,coconut milk, agave syrup, and salt. Combine coconut fibres and baking powder and thoroughly mix into batter. Coconut flour tends to absorb a large amount of liquid. For this reason the texture of the batter may look different from that made with wheat flour. If you want to thin the battter, you can generally do so by adding a little coconutmilk or oil. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes. Batter will be thick but will flatten out when cooking.
Tip from Chantal:
Agave syrup or nectar is a natural sweetener produced from the Agave Americana. The juice is expressed from the core of the agave, in a natural way without any chemicals. We prefer it to other sugars because of the high vitamin and mineral level. It has a low glycemic value (39 to 11) and a neutral flavor. You need less of it to sweeten a dish, 1/3 cup of agave = 1 cup of sugar.
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.