Who doesn’t like a big stack of pancakes for breakfast?
I do!

I often make them during the weekend when I have a bit more time to spend on preparing breakfast.

These pancakes are gluten free and dairy free. We are not entirely gluten free. Because I don’t think gluten is the enemy. But I do think it’s good to have some variety in what you eat. And I always make sure it’s good quality, so I buy freshly baked bread from a baker instead of supermarket bread with all kinds of additives.

Also I mostly use milk alternatives because our youngest had a milk allergy as a baby.

The recipe for a nice stack of pancakes for about 2 adults and 2 kids.


What you need:

√ 1/2 cup of cut oats
√ 1/2 cup of coconut flour
√ 1/2 cup of buckwheat flour
√ 2 tsp of baking powder
√ 1/4 cup of natural greek yoghurt
√ 2 eggs
√ pinch of salt
√ dash of cinnamon or a tsp of vanilla extract
√ up to 1 cup of almond, oat, rice or soy milk (or milk if you prefer but at least buy organic)

How to bake them:

→ mix the flours with the baking powder and cinnamon
→ in with the yoghurt, the eggs and start whisking
→ slowly add the liquid until the batter has a nice pancake consistency (for pancakes, it has to be pretty thick)
→ add some butter or coconut oil to a pan, heat, start baking in batches until golden brown on each side
→ serve with for instance sliced banana and honey, strawberries and raspberries when in season with greek yoghurt and honey, sliced banana and pecan nuts and date syrup or honey, or mix blueberries through the batter for blueberry pancakes.

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