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Gluten-free breakfast cereal pancakes

Can we agree that pancakes for breakfast are just so delicious?

But it can also take some time to make a big Rasmus lump stack?

No worries, here's a recipe that won't take up your entire Saturday morning.

RECIPE FOR BREAKFAST PANCAKES

2 servings.  

INGREDIENTS:

  • 1⁄2 portion Good breakfast cereal 
  • 2 tbsp. crushed flax seeds + 6 tbsp. water, or 2 eggs
  • 1 dl optional plant-based milk
  • Chickpea flour 
  • Coconut oil for frying

TOPPINGS: (you choose)

  • Nut butter
  • Plant-based yogurt (e.g. coconut, oat or soy yogurt)
  • Bipollen 

COURSE OF ACTION:

Stir in the crushed flax seeds with the water and let it soak in 10 min. This is skipped if eggs are used.

Put the porridge in a bowl and cook it together with eggs, milk and chickpea flour until the consistency is thick and firm.
Heat a pan to medium heat and melt the coconut oil.
Use 2 tbsp. batter for each pancake. Fry the pancakes until they are firm on the top side, approx. 4-5 min. Turn them over and fry them for approx. 1 min. on the other hand.

Divide the pancakes between 2 plates and serve them with the topping. 

Enjoy! 

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