TGIF ! Tomorrow is the weekend and with it, maybe the time to cook delicious wheat-free pancakes with maple syrup !
The secret of a fluffy pancake is by adding ‘buttermilk’, this untranslatable word in French…to sum up some non dairy milk fermented with lemon juice. Easy and quick to do in your own kitchen.
And do you know that maple syrup is full of virtues?
Some studies show that it is loaded with antioxidants, vitamins and minerals. It also contains saccharose and very little fructose, more easily retained by the liver.
But listen, it’s still sugar, so easy on the quantities !
You can find very diverse quality levels for maple syrup on the market. Unfortunately, when its price is really low, it often means it’s not pure anymore. Its texture should also be thick and not too liquid.
Ingredients (12 pancakes):
- 1/4 cup ‘buttermilk’ (1 cup of soy or coconut milk with 1 tbsp lemon juice – Leave it to rest for 1/4 of an hour)
- 3 cups gluten-free flour
- 4 egg yolks
- 2 tsp xanthan gum
- 6 tbsp coconut oil
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 2.5 cup almond milk
- Prepare the buttermilk and set aside
- In a bowl, mix the flour, the xanthan gum, the baking soda and powder as well as the salt
- Add the egg yolks, one by one and mix well
- Add the almond milk, the buttermilk and the melted coconut oil (should be at room temperature)
- Leave the mixture to rest for 10 minutes
- In a hot and greased pan, pour in a circle some pancake mix. The pancakes are slightly thicker than a regular ‘crêpe’
- Cook on both sides and serve warm with maple syrup and unfrozen red berries