Gluten-Free Pancakes with Cherry Filling

Name: Gluten-Free Pancakes with Cherry Filling
Total time: 40 min
Yield: 6 g
Cuisine: Russian
Ingredients: 100 g Nuts, coconut milk, frozen (liquid expressed from grated meat and water); 175 g Water; 85 g Rice flour; 20 g Chickpea flour (besan); 20 g Green buckwheat flour; 10 g Tapioca starch; 35 g Jerusalem artichoke syrup; 15 g Oil, grapeseed; 5 g Baking powder; 150 g Cherries, sour, red, frozen, unsweetened (Includes foods for USDA's Food Distribution Program); 3 g Pectin, unsweetened, dry mix

ГО Готовим с Джованной Follow

🕐 40 min 👁 3 Channel post →

Tender, wholesome pancakes made from gluten-free flour blend with aromatic berry filling. Perfect for breakfast or a healthy dessert.

Servings

the whole recipe recalculates

Or tap the amount of any ingredient and enter what you have — the whole recipe adapts

Rescaled from:

Your rating

Ingredients

Nutrition facts

kcal

protein

fat

carbs

Food cost PRO

Quick price-per-kg calculator

Pack weight, g

Pack price

Price per kg

Unlock with Pro Try Pro

Method

Combine coconut milk, 150 ml water, 20 ml syrup, and oil.

Mix in the flour, cornstarch, and baking powder, stirring until combined.

Cook the pancakes on a dry skillet.

Heat the cherries with 15 ml syrup and 25 ml water, add pectin, and bring to a boil.

Fill the pancakes with the cherry mixture.

Comments

No comments yet. Be the first!

Gluten-Free Pancakes with Cherry Filling

Belka Pro

Ingredients

Method

Comments