Everybody loves pancakes. Many of us think that they're not healthy, and that might be true about the traditional ones fried in butter. But they can be a great, healthy meal too. We prepared this golden version. The added pinch of turmeric is anti‑inflammatory. And another bonus – they're gluten‑free!
Shop ingredients
Nutrition (1 serving)
- 78,1 kcal
- 10,4 g carbohydrates
- 2,2 g fats
- 3,6 g protein
Per 2 portions
- 250 ml milk
- 90 g rice flours
- 2 eggs
- 1 tsp turmeric
- salt
- 1/2 tsp coconut oil
Instructions
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Whisk the eggs with milk. Add the flour, turmeric, and salt. Whisk it into a smooth batter, and leave that to rest for 20 minutes in the fridge. This will prevent the flour from rising.
You can make some delicious filling in the meantime, for example, from cottage cheese.
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Heat the coconut oil in a frying pan. Before scooping each portion, mix the batter to ensure no flour is sticking to the bottom. Using a ladle, add one portion of batter to the hot pan and move it in a circular motion to ensure the batter spreads evenly over the frying pan. Fry on each side for about 2 minutes.
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Serve the pancakes with some protein to make them more filling. You can use flavoured cottage cheese or some eggs.
You can also serve them with some honest jam full of fruit.
Enjoy!
