Food Pharmacy, Recipes
Published:
November 13, 2014
November 13, 2014
Best Pancakes, No gluten, milk or butter
Well, classic might be a twist on words. But we still call them classic because this recipe is the one that most resembles ordinary pancakes. In this recipe, we have replaced the butter with coconut oil, milk with almond or oat milk and wheat flour with buckwheat (sorghum also works well). And it turns out just a yummy!
PrintBest Pancakes, No gluten, milk or butter
- Servings : 4 portions 1x
Scale
Ingredients
1/2 cup oats
2 1/2 cups water
1 1/2 cups buckwheat flour
1 cup water
4 eggs
virgin coconut oil
Instructions
Start by running oats and 2 1/2 cups water in a blender until it becomes milk. Pour the milk and the other ingredients into a bowl and start whisking. Melt a tablespoon of coconut oil in the frying pan and pour it into the batter. Pour a bit of batter into the warm fry pan and flip when ready.
