Gluten free pancakes

The diagnosis of celiac disease and the transition to a gluten-free diet left a strong “mark” on me, which I carried as a scar for many years after that. I tried not to be noticed by anyone in order to protect myself from various unpleasant and inappropriate comments from both my friends and older people who did not understand what kind of problem I was struggling with.

Knowing that you have celiac disease and that you have to change your life from the bottom up is not easy, at any age, but everyone feels his/her story the most difficult, because he/she has personally experienced all the inconveniences it brings. I was a teenager, on the beginning of puberty and the changes that go with it. Switching to a gluten-free diet at that moment seemed to me as like someone had painted me in green and sprinkled me with glitter. I started thinking about all the situations where food could be involved and where that could be uncomfortable for me because I am not allowed to eat it. One such example was an invitation from one of my friends to bake pancakes. From that moment on, I got some kind of aversion to this treat and convinced myself that I didn’t love it. It was more natural to say, “I don’t like it” than “I can’t eat it”. When you say you don’t like something or that you are not hungry, no one will ask you why it is so. When you say that you are not allowed to eat it, it is like every existing voice nearby get muted, and all eyes are wide open and pointing at you, expecting an answer. If there was an end to the inconvenience, it would not be so bad. The worst scenario is when someone starts making jokes about it, with all the pancakes between his/her teeth.
 
I fell in love with pancakes again when my children started eating them. Of course, in the beginning I didn’t make them because I didn’t know how and I wasn’t really interested in learning. They were made by my sister who adores them. Over time, children began to look for them more and more often, and that was a big enough motivation for me to finally learn how to make them. I have to admit, I quickly figured out all the tricks. I have tried using various flours specialized for pancakes and cookies, but Schar Mix B flour won also this time.

AuthorTea

Yields4 Servings

 3 eggs
 60 ml sunflower oil
 500 ml water
 150 g Schar Mix B flour

1

Pour all the ingredients into a bowl and beat well with a mixer.
Grease a pancake pan with a little oil and heat it well.
Grab the mixture with a kitchen spoon and pour over the pan. When the pancake starts to separate from the pan, turn it over and bake for a very short time on the other side.
Continue like this until you have used up all the mixture.

* If the mass begins to thicken, feel free to add a little water to return to the initial density.

Ingredients

 3 eggs
 60 ml sunflower oil
 500 ml water
 150 g Schar Mix B flour

Directions

1

Pour all the ingredients into a bowl and beat well with a mixer.
Grease a pancake pan with a little oil and heat it well.
Grab the mixture with a kitchen spoon and pour over the pan. When the pancake starts to separate from the pan, turn it over and bake for a very short time on the other side.
Continue like this until you have used up all the mixture.

* If the mass begins to thicken, feel free to add a little water to return to the initial density.

Bezglutenske palačinke
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