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Crispy Pancakes (Gluten-Free & Low FODMAP) are delicious!
6 dl Lactose-free milk
40g Melted butter
2 Small eggs
1 tbsp Sugar
1 tsp Cardamom
120g Buckwheat flour
120g Wholegrain rice flour
A little butter for frying
Toppings
Peanut butter
Maple syrup
Fresh fruit and berries
Raw cacao nips
Whisk milk, melted butter, and egg together. Add sugar and cardamom and last the flour until smooth.
For the first pancake, grease the frying pan with butter for about 1 minute. Add the pancake mixture until it makes a thin circle in the pan.
To serve, place a pancake on a plate and top with peanut butter, raw cacao nibs, fresh berries, bananas and maple syrup.
Tip
Leave the sugar out and use them for dinner pancakes.
Eat & Enjoy!
Find it online: https://raujensen.com/en/2020/02/04/glutenfree-pancakes/