One thing we struggled with when starting the gluten free journey, was the pancakes. We have tried recipe after recipe, even those ready to use bottle mixes from the supermarket. But I managed to create a recipe with this awesome flour mix, that my family loves. Light and fluffy pancakes that taste good even when cold.
What you need (serves 3-4)
240g gluten free flour (Edmonds, Bakels)
240ml soda water (or lemonade if you like your pancakes slightly sweet)
120ml milk (lactose free, almond, coconut - whatever you prefer)
4 egg whites (beaten with a pinch of salt until stiff peaks form)
1) Mix all ingredients except the egg whites to a smooth dough. Fold in the egg whites and let the mixture stand for 15-20 minutes.
2) Fry on medium heat gently until golden from both sides. Enjoy the pancakes with a serving of fresh fruit, yoghurt and/or bacon. Add syrup or cinnamon sugar if preferred.