These gluten-free pancakes have me crazy. I recognize that you obsessed me pastry and or there is nothing I like more than baking bread or cakes, cupcakes or cakes at home. I love to spread that passion and be that often but I'd like to make the recipes don't can, you gluten-free, because you can not use flours I use normally.

So, at the request of many of you, I have committed to make rich and delicious recipes without gluten. That can all share at home even though we have some fascism or allergy but they are super tasty and are well-rich. And these pancakes gluten comes in addition to recipes for celiaquines.

The look of these tortittas think that he speaks for itself. Fluffy, it took me to come but I got it. And they have many boyfriends whenever I prepare them. The only difference I've noticed with regard to other pancakes that I do with my mother's recipe, is that these are very rich at the time, but the next day is no longer rich ta. With them made a pudding: I put them in a mold, I covered them with a mixture of eggs, liquid cream, vanilla and sugar. Bake for 25 minutes, it came out a delicious pudding.

Anyway, I think you will love, especially to wheat not feels very good. Let me know!

Directions

Mix all ingredients in a bowl and beat bine to mix without lumps. I helped me a mixer arm (mini-first), and the mixture was perfect.

Put to heat a frying pan. To my I like to use non-stick spray, but you can usr a little butter or oil.

So that all the pancakes come out equal, the secret is that you use some measure: one spoon of salsa, or like me, a small measuring cup.

Let Brown until the surface begin to see pompitas. At that time we can turn carefully, and let Brown a couple of minutes. The meter pancake very appetizing golden brown. If it is not, we will let it toast a bit more.

Serve these pancakes gluten-free with a bit of whipped cream, chocolate syrup or maple syrup.

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