I had a huge appetite for pancakes and an equal amount of laziness. It didn’t seem like a big deal to me to prepare the batter, but to fry myself next to the stove in this heat, to bake each pancake separately and to fill the house with smoke and smell seemed intolerable. So I started the oven, spread the batter in the tray lined with baking paper and in 10 minutes I had a large pancake that I portioned as I wanted, spread the pieces with raspberry jam and quenched appetite. Boy, it’s hard with these cravings…
Ingredients
- 4 eggs
- 200 ml of plant based milk, mineral water or even plain water, if we don’t have any
- A pinch of salt
- A teaspoon of baking powder
- Gluten-free flour as needed to reach the known consistency (I put a tablespoon of coconut flour, the rest rice flour, but you can use tapioca flour, buckwheat flour, chickpea flour, even millet flour, if spread the pancakes with cheese or something else salty)
- Jam, jelly, Nutella, or other sweet or salty creams
Recipe Method
Beat the eggs with a pinch of salt, add plant based milk, baking powder, then adjust the consistency of the batter with gluten-free flour. We heat the oven to 175 degrees Celsius. We spread the batter on baking paper, directly in the tray, smoothing it slightly with a knife or spatula. Put the tray in the oven for 10 minutes. That’s enough, our giant “pancake” is very thin, it cooks quickly. We take the tray out of the oven, cover it with a towel for a few minutes, until it cools down a bit, then we can cut it. I cut it into palm-sized squares.
