Gluten-Free Pancakes with Berries & Pecans

Name: Gluten-Free Pancakes with Berries & Pecans
Yield: 2 servings
Cuisine: Deutsche Küche
Ingredients: 2 eggs; 120 g almond flour; 30 g buckwheat flour; 140 ml milk; 10 g baking powder; 20 g cane sugar; 1 pinch of salt; 1 tbsp sunflower oil; 100 g sour cream; 50 g fresh raspberries; 50 g fresh blueberries; 20 g pecans

2 servings

Under an hour

New

Buy all ingredients right below the recipe

Batter

2 eggs
120 g almond flour
30 g buckwheat flour
140 ml milk
10 g baking powder
20 g cane sugar
1 pinch of salt
1 tbsp sunflower oil

Serving

100 g sour cream
50 g fresh raspberries
50 g fresh blueberries
20 g pecans

Preparing the Batter

1
Crack the eggs into a bowl. Add almond flour, buckwheat flour, milk, baking powder, cane sugar, and a pinch of salt. Whisk with a whisk until a smooth batter is formed.

Cooking the Pancakes

1
Add some oil to a pan and spread evenly with a brush. Heat the pan over medium heat. Reduce the heat and add small pancakes (approx. 10 cm diameter) to the pan. Use about 2 tablespoons of batter per pancake.
2
Cook the pancakes until golden brown, then flip and finish cooking on the other side. Let the finished pancakes cool briefly on a wire rack.

Serving

1
Serve the pancakes garnished with sour cream, fresh raspberries, blueberries, and pecans.

Knuspr-Küche

Tipp: Für eine extra fruchtige Note können Sie ein paar Beeren direkt in den Teig geben, bevor Sie die Pfannkuchen in der Pfanne wenden. Besonders lecker schmecken sie auch mit einem Hauch Ahornsirup!