A recipe for gluten-free pancakes

Length of preparation: 40 minutes Number of persons: 4

Ingredients:
2 tbsp coconut flour
1 tbsp tapioca starch
4 eggs
any milk or water (100 – 150 ml as needed)
1 tsp cinnamon
coconut oil
a pinch of salt
honey to taste
To decorate:
fresh berries such as raspberries and blueberries, or banana
¼ Powerlogy Chocobar 70 %
Powerlogy Almond Cream

Here is a simple recipe for gluten-free pancakes made with fine, easily available coconut flour. Do not hesitate to swap it for almond flour or another gluten-free flour you have to hand.

Instructions:

Mix the flour, starch, salt, honey and cinnamon. Slowly and gently stir the whisked eggs into this mixture. Gradually pour in the milk and whisk the resulting batter well.
Leave the pancake batter to rest for 5 – 10 min.
Lightly brush the pan with coconut oil, add the batter and fry the pancakes on both sides.
Once cooked, the pancakes have a golden-brown shade.
Season and decorate them as you like.