Raffaello pancakes (gluten free)

Pancakes are a must on sunday morning but I still can play around with ingredients. Making them gluten free didn’t work too well last time with buckwheat and oat flour mixture (felt like eating fried porridge every deem time) so it took some time to get me experimenting again in this area.

For some unknown reason I had coconut flour in my kitchen pantry so I decided to put it in good use finally. And since my friend from yoga camp this summer recommended to use tapioca flour in gluten free pastry, I tried to combine those two:

  • 1/2 cup tapioca flour
  • 1/2 cup of coconut flour
  • 1 tsp baking powder
  • 1 1/2 cup of plant milk
  • 1 Tbsp vegetable oil
  • 2 chia eggs (mix 2 Tbsp of chia seeds with 5 Tbsp of water and let it sit for 5 minutes)
  • 2 Tbsp agave syrup

First I mixed chia seeds and water in small bowl and let it thicken until it was gel-like. Then I made my dry mixture by combining flours and baking powder. And then combined everything in bigger bowl. It should be quite thick and the texture was funny – not usual pancake batter-like. It wasn’t fluid:) I didn’t have much hope left at that point. BUT they turned out really good. So yumm! We ate them with agave syrup.

This is how you eat it (and then ask for more before you are finished):

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