Preparation

15 Minuten

Making

35 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes about 12 pancakes

  • 400 ml milk (plant-based alternatives are also welcome)
  • 3 tablespoons butter (melted)
  • 6 eggs
  • 1–2 tablespoons almond butter
  • 2 packets of vanilla sugar or vanillin
  • 1/2 packet baking powder
  • 200 g plantain flour
  • 50 g tiger nut flour
  • 20 g psyllium husk
  • 1 pinch of salt
  • some oil for frying

Making

  1. 01
    Whisk all the liquid ingredients together in a bowl. In a second bowl, combine the two types of flour with the baking powder, vanilla sugar, psyllium husk, and salt. Then carefully add this mixture to the milk-egg mixture and whisk.
  2. 02
    Let them sit for 10 minutes. Then you can slowly cook the pancakes in a pan with a little oil.

❤️ Tip

I think the pancakes taste especially delicious with homemade vanilla quark and a fruit salad on the side, or filled with blueberries and bananas.

Did you know?

The tiger nut isn't a nut at all, but rather the tuber of a grass native to Cyprus. It is naturally gluten-free, high in fiber, and has a pleasantly sweet, nutty flavor.

Our Tip

Let the batter sit for about 10 minutes so the psyllium husks can absorb the liquid before you bake—this will make the pancakes fluffy and prevent them from falling apart.