Gluten free pancakes with berries and honey

Overpan pancakes with berries and honey (gluten-free & vegan)

These delicious gluten-free, egg-free, dairy-free and oil-free thin pancakes have a nice, fluffy texture, hold together beautifully and, when stored in the fridge, taste great the next day. By adding berries and honey to your pancakes, you’re treating your body to beneficial prebiotics – you can eat several pieces of pancakes with peace of mind.

Quantity: 7 pancakes
Preparation time: 45 minutes, 2 hours of inactive time
Severity: light
To prepare you need:

• 130 g gluten-free oat flour
• 60 g potato starch
• 2 tbsp coconut sugar
• ¼ teaspoon sea salt (optional)
• 350 ml unsweetened almond milk or skim coconut milk
• 125 ml water
• Serve with a variety of berries, maple syrup, maple cream or honey.
• Middle bowl
• Mitten-covered pan

How to make pancakes?

In a medium bowl, mix together the gluten-free oat flour, potato starch, coconut sugar, sea salt (if using). Add the herbal milk and water and whisk until the dough has an even texture. Leave the dough to stand at room temperature for 2 hours. Then, heat the pan over medium heat, pour a tablespoon of the dough into the pan and move the pan so that the dough spreads out evenly. Cook for 3-4 minutes, then flip the pancake over and cook the other side for another 1-2 minutes. Add toppings to your pancake and enjoy!