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Pancakes

Treat yourself to a gentle and indulgent awakening with these healthy, thick, and ultra-soft pancakes. The subtle blend of buckwheat flour and rice flour provides a unique texture and an absolutely irresistible hint of nuttiness.

Naturally gluten-free and lactose-free, these pancakes reinvent the American breakfast with a touch of authenticity and lightness. They are perfect for a sustainable energy boost without weighing on the stomach!

And on top of that, they are ULTRA easy to make.

Ingredients

For about ten pancakes:
  • 165g of flour mix
  • 1 egg (50g)
  • 260g of yogurt
  • 45g of fat (butter, ghee, coconut oil, sunflower oil, or olive oil)
  • 15g of maple syrup (optional)
  • 5g of vanilla extract (optional)

Equipment

  • A large bowl
  • A scale
  • A frying pan (ideally carbon steel)
  • Optional: an ice cream scoop

Preparation

  1. Melt the fat if necessary and let it cool.

  2. Mélangez tous les ingrédients ensemble et laissez reposer 5 minutes. Si la pâte parait trop épaisse, ajoutez un peu d'eau.

Baking

  1. Cook in a greased pan over medium heat.
  2. Tip: use an ice cream scoop to get nice round pancakes. If the batter seems too thick and doesn't spread at all, add a little water.

Ideas for variations

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