This are my favorite pancakes, wheat-free, fluffy and a real hit every time I make them. I love the combination of rye and cinnamon, while the yogurt maes them fluffy just enough. They are perfect for sweet treat or for a indulgent weekend breakfast!
===[lt_recipe name=”Rye, cinnamon & yogurt pancakes” servings=”2″ prep_time=”5 MIN” cook_time=”5 MIN” total_time=”10 MIN” difficulty=”easy” summary=” A fail proof wheat-free pancakes recipe, perfect for that moment when you fancy something sweet and for a decadent weekend breakfast.” print=”yes” image=”https://thehealthygourmet.co.uk/wp-content/uploads/2017/11/Rye-cinamon-pancakes.jpg” ingredients=”2 medium eggs;4-5 tablespoon of rye flour;2 tablespoon of full fat natural yogurt;a teaspoon of raw coconut oil;a dash of cinamon;a dash of sodium bicarbonate;a dash of maple syrup ( organic);few berries of your choice;” ]Whisk the eggs ad add the flour until is completely absorbed by the eggs.;Add the cinnamon, and the yogurt until the dough becomes soft, add the the bicarbonate. If needed add a couple teaspoons of water to reach the desired consistency.;In a non-stick pan, melt a tiny bit of coconut oil, and whe the pan is heated up, add a tablespoon of pancakes mix, and let cook through, turning it once. Repeat the procedure for all the other, add a few berry and few drops of maple syrup. Enjoy!;[/lt_recipe]
Liked these pancakes? Why not having a look at my other “Gluten-free millet pancakes with raspberries”. Want a tailored meal plan? Get in touch……
