Gluten-Free Pancakes
KronJäst- 15–18 pieces
- 1 hour 30 minutes
- 30 min
We use sorghum flour in our gluten-free pancakes; you can find it at most major grocery stores. Otherwise, you can substitute rice flour. For lactose-free pancakes, you can also use any plant-based milk alternative instead of milk.
4/5
3 VotesHere's how:
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1
Dissolve the yeast in the milk, 25 °C. Whisk in the sorghum flour or rice flour, cornmeal, psyllium husk, oil, and salt until the batter is smooth and even. Whisk in the eggs and let rise for about 30 minutes.
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2
Heat a skillet and add a pat of butter. Pour in about 2/3 dl of batter and swirl the skillet so the batter spreads evenly. Flip the pancake when the surface begins to dry out. Cook the other side.
Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 package) KronJäst for sweet doughs, fresh
- 700 g (7 dl) milk
- 28 g (2 tbsp) canola oil, neutral
- 6 g (1 tsp) salt
- 3 dl (about 240 g) sorghum flour or rice flour
- 1 dl (about 55 g) cornmeal
- 10 g (1 tbsp) psyllium husk
- 150 g (3) eggs
Garnish
- a pinch of real vanilla powder mixed with Greek or Turkish yogurt
- fresh fruit, cut into pieces, or berries
The recipe comes from
kronjast.se
