How do you season pancakes?
Pancakes can be made with gluten-free flours and topped in a thousand ways and can be a quick and easy recipe. They can be made on the weekend when you have more time and stored in the refrigerator if you don’t have time to make them during the week. Here is a quick recipe
- First add 1 egg (or just the yolk if you are histamine intolerant), 1 tablespoon of honey and 1 tablespoon of rice oil to a bowl
- Add 20 mL of vegetable milk (or just water in case of intolerances) and (optional) the flavoring of your choice (vanilla, lemon, depending on intolerances)
- Pour in 60 grams of rice flour, half a teaspoon of baking soda, and mix everything with a fork until smooth and lump-free
- Oil a nonstick frying pan and heat it. Then pour in the batter, helping yourself with a spoon and shape the pancake
- Cook the pancakes about 1 minute per side and serve them
Possible ingredients
- Use of gluten-free flours such as teff, quinoa, millet, rice, gluten-free oats, buckwheat (no to oats, millet, and buckwheat for nickel)
- Chestnut flour (ok for celiacs), generally ok for nickel, some limitation for histamine
- Egg white not recommended for histamine
- Recommended leavening agents include cream of tartar and baking soda (yeast not recommended for histamine)
Possible seasonings
- Sesame cream (Tahini), almonds, hazelnuts, peanuts (no for histamine and nickel)
- Maple syrup
- Honey
- Butter ghee (suitable for lactose intolerant people)
- Chickpea hummus (ok for nickel, no for histamine)
- Berries (no for histamine and nickel, with some exceptions)
How do you make your pancakes in the morning?