Many of us recently found out that they are gluten intolerant and we are constantly on the lookout for new recipes that will finally taste yummy! We couldn’t resist to share with you Amandine’s amazing gluten free pancake recipe. She’s a young mom who just started mixing the love for patisserie and sports and it’s on her blog Pink Tea Spoon that she shares all her tips with us. Amandine loves to cook and feast her family and friends! Cooking makes her smile after a bad day, it is the perfect medecine when you are in a bad mood … Go take a peek !
{ GLUTEN FREE PANCAKES }
I am not a fan of the trend #glutenfree but when you have pregnant woman cravings nothing can seem to resit (only pregnant women will understand, or not…). I wanted to make pancakes for snack time, however without flower you won’t make pancakes neither will you make a delicious snack! After looking for a while I found some rice flower that was hidden at the bottom of my kitchen cupboard, it was only waiting for me to use it. I went on internet straight away to find a recipe with rice flower, that I managed to change around my own taste.
Ingredients:
- 90gr of rice flower
- 1 plain yoghurt
- 2 eggs
- 1 table spoon of sugar
- 1 table spoon of bicarbonate
Preparation:
- Stir all the dry ingredients together; flower, sugar and bicarbonate.
- Add the eggs and the yoghurt. Mix everything energetically to obtain a homogeneous mixture and not too liquid either.
- Due to the fact that there is no milk the mixture appears less liquid than usual, don’t worry!
- Preheat a pan, and pour some of the mixture to make nice rounds.
- When the bubbles start appearing turn them over with a spatula.
- 1 to 2 minitues of cooking per side is just enough to have a soft pancake!
