“He can’t do anything.” Parents of children with allergies often say this, referring to the most popular products – wheat flour, milk, eggs. But all this is easily replaceable – both children and adults continue to enjoy pancakes and pancakes, and their health improves. Here are two recipes for those who are better off cutting gluten without forgoing traditional breakfasts.

Waffles without eggs, milk and gluten

We will need:

  • Ready porridge on water (gluten-free oatmeal, millet, buckwheat, etc.) – 100 g.
  • dry oatmeal – 2 tbsp. to.
  • Vegetable Milk – 200 ml
  • Sesame – 2 teaspoons
  • vegetable oil – 3 tbsp. to.
  • Soda – 0.5 tsp
  • Lemon juice
Waffles without eggs, milk and gluten

cooking

  1. Mix all ingredients except for the cereal.
  2. Using a coffee grinder, grind the grains into flour and carefully add them to the mixture. The dough should be consistent with the pancakes.
  3. Leave the dough for 15 minutes, and at the end add the chopped soda and stir.
  4. Bake in a waffle iron for 6 minutes. For each cake you need 1.5-2 tbsp. to. a test.

Gluten Free Pancakes

We will need:

  • eggs – 2 pcs.
  • Milk – 250 ml (1 cup)
  • Rice flour – 160 g (1 cup)
  • Cane sugar – to taste, you can without it
  • a pinch of salt
  • Soda – 0.5 tsp
  • olive oil – 1 tbsp. to.
Gluten Free Pancakes

cooking

  1. In a deep bowl, mix eggs with sugar and add salt.
  2. Add soda, a glass of flour and a third of milk to the resulting mixture. mix up.
  3. Pour the rest of the milk into the dough and leave it in a warm place for 15 minutes.
  4. Add olive oil at room temperature.
  5. Start by frying in a preheated frying pan. Thin pancakes, fry until holes appear and a golden color. It is better to choose a frying pan with a granite non-stick coating.