It's Candlemas, you love pancakes but gluten and cow's milk unfortunately don't mix well with your digestion?
Then opt for this lactose-free and low-gluten recipe for pancakes that are as delicious as they are easy to digest , by adapting just a few ingredients. We promise, you won't notice the difference with the traditional recipe and your stomach will thank you !
For about fifteen pancakes
Tested and validated by the entire team!
- 250g of spelt flour
- 40g salted butter (melted)
- 3 to 4 tablespoons of cane sugar (optional)
- 4 eggs
- 50 cl of almond milk
- 2 to 3 teaspoons of vanilla extract
Preparation
- In a mixing bowl, whisk the eggs with the sugar until the mixture is pale.
- Add the melted salted butter and vanilla flavoring to the mixture.
- Gradually add the spelt flour with half of the vegetable milk to obtain a smooth, lump-free dough .
- Then gradually add the rest of the milk while whisking.
- Let the dough rest for 2 hours at room temperature.
Cooking
Now it's time to cook!
- Heat the pan over medium heat; the butter is already in the mixture, so there's no need to add any more.
- Add batter to the center of the pan and spread it out by rotating.
- When the edge of the pancake begins to change color and come away from the pancake, turn it over and continue cooking for 30 seconds.
- All that's left is to make it until you finish the dough and enjoy!
Enjoy your meal 🥞
