Pancakes or Pancakes

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

These pancakes are gluten-free, lactose-free, low in fructose, low in histamine, and egg-free as a variant. Mix and sift the flours. Add eggs, sugar and milk, whisk everything well with the whisk. Let it soak for 10 minutes, then stir again. Heat a pan and let 1 tablespoon of oil get hot in it. Bake the dough in portions in hot oil - you need about 1 tablespoon of oil per portion. Tips: Use neutral-tasting oil, such as B. Corn oil. Stir the dough again before each portioning, as flour can settle at the bottom. Use a large soup ladle for portioning. Those who cannot tolerate eggs can replace them with a total of 4 tablespoons of oil, 1 tablespoon of phosphate-free baking powder and 4 tablespoons of water. If you like, you can use 60 g corn starch and potato flour as well as 40 g corn flour instead of the specified flours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.