Gluten-free pancakes
Prep
20 min
Cooking
10 min
Difficulty
Easy
Instructions
Pour the egg whites and yogurt into a bowl, and whisk to combine the ingredients.
Add the flours and sifted baking powder, then mix until the batter is smooth and homogeneous.
Cook the pancakes in a lightly oiled skillet: pour the batter onto the hot skillet using a ladle and flip the pancakes when bubbles form on the surface; continue until all the batter is used up. This will make about 10–12 small pancakes.
Cut the apricots into small pieces, toss them with the honey and lemon juice, and let them sit for 10 minutes. Serve the pancakes with the apricots.
You can add the seeds from half a vanilla bean or other flavorings to the batter.
Products used
Ingredients
4
egg whites (about 120 g)
150g
full-fat Greek yogurt
30g
acacia honey
2
teaspoons baking powder
4 apricots, 1 teaspoon honey, juice of ½ lemon for serving
