Pancake gluten free

Ingrédients for 8 pancakes 

• 180 g  chestnut flour
• 30 g sugar (optional)
• 1 egg
• 250 ml almond milk
• 45 g  ghee
• 1/4 spoon of cinnamon
• 1/4 spoon of cardamom powder

Mix chestnut flower, sugar, spices in a salad bowl. Heat the ghee to make it completely liquid.

Add almond milk to the ghee.

Go up the snow white neige and integrated it to the mix.
Mix gently with a wooden spoon.

Once crêpière is hot, put a small ladle of pancake dough. Cook on both sides.

Pancakes are ready.

My trick

Spread your favorite fresh fruits sauce on pancakes.

It can easily replace pastries on your brunch table.