Gluten-free and milk-free pancakes

1. Break chicken eggs into a bowl and beat them with a mixer with a special nozzle to a fluffy white foam at medium speed.

2. Add sugar and a little salt to the egg mixture for a balanced taste.

3. Put vanilla in a bowl for a pleasant aroma. Mix everything well with a mixer for uniformity.

4. Pour corn and buckwheat flour into a bowl with beaten eggs. You can use any other gluten-free flour (rice flour, quinoa flour, etc.).

5. Pour in half a serving of soy milk and mix the dough thoroughly on the pancakes with a mixer at medium speed until all the flour lumps break. Instead of soy milk, rice, almond or oat milk can also be used for this recipe.

6. Heat the remaining soy milk slightly and also pour it into a bowl with dough. Mix everything well again with a mixer on medium power.

7. In order for the pancakes not to burn to the bottom of the pan and it was easy to turn them over, it is necessary to pour a little vegetable oil into a bowl with pancake batter. Rapeseed or sunflower oil without a pronounced odor can be used as vegetable oil. Mix the dough again with a mixer until smooth.

8. Put a pancake pan with a special non-stick bottom on the stove for medium or maximum heat. Heat it to the maximum temperature. Using a ladle, pour a portion of dough into a hot frying pan and distribute it evenly, turning the pan in different directions. Fry the pancake on one side (characteristic bubbles will appear on the surface) and, having touched the edge of the pancake with a special spatula, turn it over to the other side. Fry the second side of the pancake, then put it on a large dish.

It is best to serve such pancakes hot with maple syrup, homemade jam or liquid honey. Sour cream and pieces of fresh fruit and berries are perfect for them.

Bon appetit!