- 140g gluten-free flour
- 200ml dairy-free milk
- 2 eggs, separated
- 2 tbsp nut oil
- Separate the eggs and whip the whites to stiff peaks with your trusted kitchen machine, handheld whisk or – for gentle strength training – by hand.
- Whisk the egg yolks into the milk and fold under the egg whites.
- Gently fold the flour under the egg-milk mixture.
- Now soak a kitchen towel in the nut oil and wipe the bottom of your pan. Depending on your pan, this may be sufficient for frying up your pancakes. If not, add more nut oil.
As the pancakes are prepared without sugar, you can add anything you like – savoury and/or sweet: fruit, peanut butter, hazelnut spread, yogurt… whatever your heart desires. We like our pancakes with a generous helping of maple syrup and some rashes of bacon on the side.