GLUTEN-FREE AND LACTOSE-FREE PANCAKES
This recipe for gluten-free and lactose-free pancakes is my favourite one for healthy and sweet breakfast. Recipe is from my nutrition guru Silvia Horecká. As her blog is in Slovak language, here is its English version.
- 100 grams of smooth buckwheat
- 50g of almond flour
- 50 grams of coconut or poppy
- 1 soft banana
- 3dcl almond milk
- 2 big eggs
- 10g of baking powder
- 3 tablespoons of maple syrup
I love these pancakes with fresh fruit, melted 70% chocolate and white yogurt. Almond or other nut butter with grated coconut also makes a delightful taste. Out of season, I get used to adding a little dried fruit to the dough. If you’re counting calories, skip the chocolate 😀 But honestly, if it is pancakes, it should go with everything, right? We’re not eating them every day, are we?
Since this blog is also about not wasting food and cooking without waste, try to buy the flour in a packaging-free shop, ideally in your own jars, purchase eggs from a local farmer, then return egg box to him for reusing or put it into a compost bin, or use as a seedling. In the case of a banana, for example, I usually do a pancake when I have an overripe banana at home. You will avoid food waste and still enjoy a super breakfast 😉