Gluten Free Cakes Recipe With Just 2 Ingredients

You will fall in love with this recipe for gluten-free cakes, with only two ingredients, both for its simplicity and for its endless combinations. There are two types of people, those who eat pancakes with cutlery or those who do it with their hands, like Julia Roberts in Pretty Woman.

What kind of person you are? I love to eat them with my hands, to notice that they are tender, fluffy, and delicious. Thus, the pancakes with this recipe remain, with only 2 high-quality ingredients, gluten-free, vegan and perfect for a healthy and bio-biotic lifestyle.

Gluten Free Cakes Recipe

Today we are going to make gluten-free pancakes, that is, a healthy version of the quintessential American icon, ideal for brunch. For some reason, they are also a status symbol and are only eaten at times of celebration. The only problem is that they have a bad reputation when it comes to their nutritional quality and are often not welcomed into healthy lifestyles.

This time I bring you a super simple, nutritious and energetic version. By having only 2 ingredients, in addition to being light and easy to digest, they are the perfect match for any of the infinite toppings that you can think of. You can enjoy them in sweet and savory versions.

Ingredients

• 2 measures of Santiveri buckwheat
• 3 measures of Natursoy rice drink

Preparation Of Gluten-Free Cakes

To make delicious gluten-free pancakes, mix the buckwheat with the rice drink in a blender or similar glass.

• Cover and place in the fridge the night before or at least 2 hours, so the grain absorbs the liquid.
• Beat until smooth and dense.
• Preheat the skillet over medium-high heat (6 over 9).
• Pour the mixture into the center of the pan little by little, until the pancake reaches the desired size (without adding oil or butter).
• Turn when at least 4 bubbles have come out, it should be easy for you.
• Press a little with the spatula so that it is done well on the other side.
• Add toppings at will and enjoy!

Tricks And Tips

A non-stick frying pan in good condition is essential.

If you want the gluten-free pancakes to be thick, American type, it is essential that the dough has a good thickness. The greater the thickness, the greater the thickness.

If you prefer them to be crepe type, you can add more vegetable drink.

When you take them out of the pan, put them on a wooden board, so they can breathe, and moisture does not condense.

To add sweetness, I recommend banana, concentrated apple juice or sweetener of your choice.

You can add blueberries, strawberries, raspberries, or powdered matcha tea, for color or exoticism.

If you are looking for some pancakes, in addition to gluten-free, protein and sweet, a very nutritious, delicious and complete way is to add peanut, almond or cashew butter and a sugar-free jam.

And if you have salty flavors, you can use them like blinis with smoked salmon or with cuts of Iberian ham .