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.
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