Attempted to make gluten free Dutch pancakes for my partner.

Dutch pancakes are my all time favorite breakfast food. For those who don’t know what they are, they’re basically crepes, but a little bit thicker and one less ingredient. And wayyyy better, lol. Though I love crepes.

Well almond flour was NOT the right flour to use. I ended up with scrambled egg looking pancakes, which tasted of almond and egg? I even used less eggs than the recipe calls for cause I didn’t want it too eggy…

Anyone here know of a GF flour that could thicken this recipe up, so it doesn’t flop again? (Quite literally)

submitted by /u/tangerineastralplane [link] [comments]

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