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Eat well – Long live gluten-free pancakes!

Whether summer or winter, breakfast is the most important meal of the day. Whether it's simple (a coffee and a toast, ideal to start a good day at work) or in a slightly more elaborate form (a good brunch with bacon, fruit juice, omelet and... pancakes), it's the meals I never skip!

Eat well – Long live gluten-free pancakes!
Where do pancakes come from?

We easily swap our Breton pancakes for these thick pancakes typical of American breakfasts. But where do pancakes really come from? Already etymologically, the word “pancake” is composed of two words “pan” (pan) and “cake” (cake).

There is little left to the imagination to understand what it is. This delicious pastry was actually brought to the United States by immigrants from the German states and the Netherlands around the 18th century.

If the pancake has become such an institution, it is because it is made from very simple ingredients and can be cooked quickly. Good news:you can eat it for breakfast, but also as a snack or even at a pancake party in the evening, as a complete meal.
As for the accompaniment, we will of course first think of the traditional maple syrup, but we can also try coconut blossom sugar, honey, chocolate or Nocciolata without milk...

And in a savory version:bacon, charcuterie or fish (smoked salmon and vegan cheese? Yum!). That's what's great about pancakes:like our crepes, they come in a thousand and one flavors.

Today I offer you a recipe for gluten-free pancakes , because good habits should not be changed.
For those who are gluten intolerant or who simply wish to limit their consumption, good news:gluten free pancakes exist and are easy to make. So here is a very simple recipe to be able to enjoy a crazy breakfast at home!

Gluten Free Pancakes

Ingredients (for 7 pancakes)

– 1 egg
– 125 g plain soy yoghurt
– 90 g brown rice flour
– 1 teaspoon caster sugar
– 1 pinch of salt
– 1/2 teaspoon baking soda
– 1 tablespoon rapeseed oil
– Sunflower oil

Steps of preparation

1/ In a first bowl, mix the rice flour, salt, sugar and baking soda

2 / In a second bowl, mix the egg, rapeseed oil and soy yoghurt.

3 / Mix the two preparations together

4 / Heat a frying pan and oil before each use with sunflower oil so that it does not stick. Note that there are special little pans that will make you a pancake stack of the right size, don't hesitate to invest, it's worth it.

5 / Put a ladle of batter in the pan and turn until a pancake is formed. Cook for about two minutes.

6 / Season as you like:maple syrup, sugar, honey, jam, or in a savory version with bacon, smoked salmon or vegetables, let's be crazy.

Eat well – Long live gluten-free pancakes!
Wishing you a very good appetite!