Updated: Mar 21, 2019
What is better than being a gluten free foodie? Being surrounded by open minded foodie friends! Last night I indulged into midnight dessert with Eleonora and Omar who were craving gluten free pancakes and nutella. Would you say no to your friends? Never!
Really and truly, this time, it was a teamwork. I thank the off license close to our place to have the basic ingredients to realise gluten free pancakes and... nonetheless, the hands of my friends to create the magic.
- 260 ml of milk
- 2 eggs
- 200 grams of gluten free flour (we used Glutafin multipurpose fibre mix)
- 2 spoons of sugar
- 1 teaspoon of salt
- 1 spoon of olive oil
- Nutella - as much as you please!
Mix in a bowl the gluten free flour with sugar and salt.
Separate the egg yolks from the whites. Mix the yolks with milk and olive oil. In a separate bowl, whisk the egg whites until stiff.
Now it is the moment to mix the yolks and the flour. Only when everything looks homogeneous you can add the egg whites to complete your gluten free batter.
Put the batter in the fridge for 30 minutes and then cook it in a small pan at low heat. Do not forget to put some butter on the pan before pouring the batter.
Warm up the nutella in a water bath (not directly in a pot) and then cover your pancakes with the quantity you fancy (or crave).
Here are our gluten free pancakes:
Show us yours! Tag @theglutenfreelancer on social media and share the gluten free food love!