What if we replaced cow’s milk with a more nutritious homemade vegetable drink ? You already know how to make vanilla almond milk, so let’s use it to make a superb homemade crepe dough, naturally rich in proteins and without refined sugars. Soft and juicy, enjoy them without complexes at breakfast or at 4 pm.

The idea of this pancake dough recipe is to use less refined flour and replace it with a mixture of semi-complete and complete. This recipe is very easy to prepare and is a good alternative to traditional pancake batter. Pancakes are more nutritious, yet super juicy and tasty. If you like the idea of moving away from refined flours, I can prepare a second recipe even more complete for your breakfasts and gourmet snacks.

pancakes

To stay within the theme I suggest replacing the white sugar usually used with whole cane sugar which is much more fragrant and really brings an interesting note to the taste of pancakes. They contain very little sugar and are very tasty thanks to the complete sugar.

Once ready, you can enjoy them as is or spread a little almond purée on them before rolling. For the more gourmands I suggest you grate a little dark chocolate and sprinkle your coconut pancakes. These are interesting combinations that will replace industrial spreads that contain too much saturated trans fats, too much sugars and sometimes even preservatives, additives etc….

One last topping I really like with this recipe is simply a good homemade fruit compote.

And you, what is the topping you will choose to accompany your whole pancakes without lactose ?

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pancakes

Whole wheat and loctose free Pancakes


  • Author: Nawaï Li
  • Prep Time: 10min
  • Cook Time: 5min
  • Total Time: 15min
  • Yield: 10 pancakes 1x

Description

Delicious whole pancakes without lactose.


Scale

Ingredients

  • 80g of semi-refined flour
  • 70 of whole wheat flour
  • 20g of complete cane sugar
  • 330ml of almond milk
  • 1 tbsp of organic rapeseed oil
  • 1 big tbsp of organic coconut oil
  • 2 organic eggs

Instructions

  1. In a small pan, melt over the coconut oil (low heat). Set aside.
  2. In a big bowl, add flours and sugar. Dig a well in the middle. Add the almond milk, oils and eggs.
  3. Mix gentlely by starting it the center of the bowl then slowly towards edges to avoid formation of flour lumps.
  4. Film in the contact and let cool at least 1 hour (ideally one night).
  5. Oil a frying pan and turn over medium heat, add one ladle of pancake dough and let cook the first side then return and let cook the second. Reserve pancake in a plate.

Notes

If your dough seems too thick, don’t hesitate to add a little almond milk. If the dough is too dense, it will be difficult to spread it in the mould. I prefer light and rather thin pancakes.

It is possible to freeze pancakes. (Fold them in 4 and wrap them individually in a baking sheet). Thaw slowly at room temperature.

  • Category: dessert
  • Cuisine: europe

Nutrition

  • Calories: 100% homemade with love

Keywords: pancakes

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