Gluten-free perfect pancakes that taste great with jams, nut pastes, chocolate creams and coconut mousse!

In a convenient pack, which you can easily take with you on weekend trips or further holiday journeys, you will find a mix of as many as 6 flours in ideal proportions: rice, tapioca, chickpea, coconut, lupin and flax. It is a unique composition just perfect for preparing around 10 delicious, nutritious pancakes. Quick, easy, convenient and enjoyable! Rich in dietary fibre, it leaves you feeling satiated for a long time and additionally supports intestinal regulation and the digestive process.

A good batter for gluten-free pancakes is often not an easy challenge. Not every flour is suitable, and buying several types can be a nuisance. Let's make life easier for ourselves! A ready-made pancake mix saves time and space in the kitchen and guarantees success.

The gluten-free version works for everyone. It is suitable for people who have had to eliminate gluten from their diet for various reasons. For the rest of us, it gives us the opportunity to try new, delicious flavours and open up to less popular flours rich in valuable nutritional values that they don't get to eat every day. But that's not all. Are you a vegan? That's great, because you don't have to (although you can) add eggs and cow's milk to the mix. This is also good news, for those who are allergic to eggs or lactose.

How to prepare the pancakes?

1. You will need: 280 ml of vegetable drink or milk, 74 g of coconut oil and 2 eggs (omit if you are vegan).

2. Place the vegetable drink/milk, 300 ml boiling water and 30 g coconut oil, optional eggs in a bowl and mix gradually, adding the flour mixture.

3. Blend until smooth, then set aside for about 8-10 minutes to thicken and vent.

4. Grease a frying pan with a small amount of coconut oil (remember the edges) and heat on ½ power burner. Remove excess fat, the pan should only glow slightly.

5. Stir the batter thoroughly (from the bottom), take about 3/4 of a ladle and pour into the heated pan. Spread the batter thinly using the underside of the spoon or by rotating the pan.

6. Fry until lightly browned, about 2 minutes on one side and about 1.5 minutes on the other.

7. Stir the batter before frying each successive pancake and grease the pan if necessary.

8. Stack the fried crêpes on top of each other and cover to prevent them from drying out.

What can you serve crepes with?

There are plenty of possibilities! From jams, nut pastes, chocolate creams and mousses to yoghurts, cheeses, fruit, whipped cream, ice cream, nuts, honey, sweet sauces and sprinkles.

Nutritional values per 100g of product:

Expiry date: min. 1 month unless stated differently in the title or description

mąka ryżowa, mąka z tapioki, mąka z cieciorki, mąka kokosowa, mąka łubinowa, substancja słodząca: maltitol, mąka lniana, łuska babki jajowatej, aromat waniliowy, różowa sól himalajska

ENG: rice flour, tapioca flour, chickpea flour, coconut flour, lupine flour, sweetener: maltitol, flax flour, egg plant husk, vanilla flavouring, pink Himalayan salt