From the “but what else do we eat in the morning” category. Sunday morning I woke up in a rebellious mood, determined to make a big change. That is, to eat something other than the eternal omelette with pickles. And because I had heard of pancakes, but had never eaten them, I decided to try them, adapting the recipe with gluten-free and cow’s milk-free ingredients.
Ingredients (for 5 pancakes)
- 2 eggs
- A tablespoon of coconut butter
- A spoonful of raw sugar
- 150 ml of vegetable milk (soy, rice, sesame, etc.)
- 3 tablespoons of buckwheat flour
- 3 tablespoons of coconut flakes put through a coffee grinder
- A teaspoon of baking powder
- A pinch of salt
Method of preparation
Melt the coconut butter, then mix all the ingredients by hand or with a mixer. The non-stick pan is greased with a little oil that is spread with a paper napkin. This operation is done only once, before the first pancake. Let the pan heat up, then pour the dough with a ladle. The pan is not tilted as with regular pancakes (crepes), but the dough is left to settle on its own. It won’t spread too much, because it’s more consistent than the crepes mentioned above. When the pancake has formed blisters that have broken, turn to the other side. When it’s golden on both sides, it’s ready. Americans serve them with maple syrup, but I, to show how patriotic I am, ate them with strawberry jam.