Gluten-free pancakes.

 0.5 L. of non-milk as coconut milk, 3 eggs , 3 tbl.sp. or eggs substitutes , as flax seed, or seeds chia flour, variants for those, who avoiding eggs , 9 tbl.sp. water. 2 tbl.sp. vegetable oil, pinch of soda,salt, sweetener by taste.

Universal gluten-free flour, adding her , and mixtures different and in pastry are different behaving, and right of gr, you could not say a how much flour needing. A pastry receiving as for pancakes.

Milk mix, eggs or substitutes , 2 tbl.sp. vegetable oil, salt, water. And slowly adding gluten-free flour, shaking good intensively with whisk, pastry receiving as for pancakes.

And in pastry of gluten flour is having one feature, infusing when is getting more thick, thus infuse his 15 min, if thick stayed, add milk or water little bit. Am water adding, and mix pastry before baking, gluten-free mass settle on bottom. Bake pancakes on the warmed with oil a pan.

Pancakes potato.

3 potatoes, universal gluten -free flour, salt by taste.

Clean potato, shred, add salt by taste, universal gluten-free flour add, but till receiving a pastry, like thick sour cream. Baked on pan on vegetable oil warmed. Juice of potato not press, thus am cooking without eggs, just a little bit moisture needing, to connect potato with flour.

Pancakes with fruits.

Cooking theirs with ripe fruits as pears, peaches, any sweet fruits, which you enjoy, cooking they are same.

2 middle apples, 2 tbl.sp. flax flour plus 1/2 glass of water, 1/2 glass universal gluten-free flour, sweetener by taste, pinch of soda.

Add water in flour, and put in microwave for a full power on 40 sec, and you are getting flax egg. Good substitutes for eggs in recipes, if eggs are avoiding.

Cut apples on pieces. Add apples in flax egg, soda, sweetener.Add flour, mix all. Bake pancakes in warmed oil, enjoy.

Squash pancakes with adding cheese.

One small squash, 1/2 cup for shredding cheese, if you eat, gluten-free universal flour, salt,spicy by taste.

Clean squash, shred, add shredded cheese, salt. Slowly adding flour. Shredding squash gives juice, and add a flour , a that receiving pastry dense, wet, thick. And not ,like thick sour cream ,like for pancakes, like you can with hands form pancakes , but will not do this.

Apply on pan in warmed oil a pastry with tbl.sp, and slightly flattening and fry from a both sides till a golden crunch.Eat hot with fresh vegetables, avocado, and cedarwood nuts.

Pumpkin pancakes.

An ideal recipe for you, if you are addicted of sweets, but sweets are avoiding.

Small pumpkin, half jar of coconut milk, or creams.

2 tbl.sp. eggs substitutes as flax seed, or chia seeds flour, 8 tbl.sp. water, 4 tbl.sp. any gluten-free flour, if you want liquid pancakes, or 8-10 is you want denser.

Clean pumpkin, half pumpkin bake in oven for 40 min, on 180 C. Add substitutes in water and infuse 20 min. Cool pumpkin, add in blender,all ingredients add, mix. Sugar not add, coconut creams and pumpkin also sweet. Fry on the clean pan, or add oil, by a taste or habit. Am cooks on vegetable oil.

Ready pancakes pour over syrup of artichoke, sprinkle with chopped in blender pumpkin seeds , yum!

Gluten-free pancakes.

Glass for coconut milk, 2 substitutes for eggs, pinch for soda, sweetener by taste.  A flour you need to add,that a pastry get a thick, sticky, not dense. Mix all and bake on vegetable oil warmed till a golden crust.