Breakfast with a sweet American touch? It has to be pancakes! These delicious pancakes, according to Kinga’s recipe, are adapted to a gluten-free diet and suitable for those avoiding lactose.
Ingredients
- Baking powder: 1 teaspoon
- Eggs: 2
- Goat yogurt: 300 g
- Rice flour: 260 g
- Canola oil: 1 tablespoon
- Baking soda: 1 teaspoon
- Salt: a pinch
- Maple syrup: 3 tablespoons
Preparation
Mix yogurt with eggs and maple syrup. Combine flour with baking soda and baking powder. Sift dry ingredients into wet. Mix thoroughly. Heat canola oil in a pan. Cook pancakes until golden on both sides – flip when many air bubbles appear on the raw batter.
Arrange pancakes on a plate and drizzle with a bit of maple syrup to taste.
