Gluten-free pancakes

3/4 cup milk
2 tablespoons white vinegar
1 cup spelt flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 or 2 teaspoons coconut oil for frying
Combine the milk and the vinegar and set aside while preparing the other ingredients. It will begin to go lumpy and sour, that’s when you know it is ready to use.
Combine all the dry ingredients.
Whisk together the egg, soured milk and butter, then combine with the dry ingredients. Make sure you whisk out all the lumps.
If the mixture is still a bit stiff you can add a tiny bit of water until it reaches the right consistency (it should still be thick).
Melt the coconut oil in a pan and pour in approximately 1/4 cup of batter. I prefer to use a soup ladle for less mess and slightly bigger pancakes.
Cook until there are bubbles on the surface, then flip. Cook until browned on the other side.

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