GLUTEN FREE PANCAKES

I love to take my time and make a delicious brunch on the weekends.

Last night we went to a friends b-day dinner at a italian restaurant and ended up drinking a lot of prosecco and rosé = hungover.

So pancakes for brunch today was perfect to cure the hangover.

I usually make pancakes from scratch but today I used my protein pancake mix and served them with bacon (of course), berries, maple syrup, banana and melon on the side. Yum!

This is my favorite pancake recipe and it’s easy to adjust to any allergies you might have. I use glutenfree flour and lactose free milk since I’m both celiac and lactose intolerant.

INGREDIENTS:

4 medium eggs

2 1/2 dl flour of your choice

2 dl milk of your choice

1 1/2 ts baking powder

Pinch of salt

1. Separate the yolks from the eggwhites.

2. Whip the eggwhites until it’s shiny and fluffy

3. Mix the flour with the baking powder, egg yolks and milk, whip it all together to a smooth mix

4. Gently mix the eggwhites with the batter

5. Fry pancakes

Serve them with maple syrup, bacon, sliced banana and berries.

ENJOY!

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