Lectin Free Crêpes / Pancakes

This lectin-free pancake recipe is a delightful example of how wholesome ingredients can still deliver comfort and great taste. The batter comes together easily and cooks into soft, lightly golden pancakes with a pleasant texture. Because it is made without lectins or refined grains, it feels gentle and nourishing while remaining satisfying. The flavor is mild and versatile, making it perfect for both sweet and savory toppings. Whether enjoyed for breakfast, brunch, or a simple dessert, these pancakes feel familiar yet modern. This recipe proves that lectin-free cooking can be uncomplicated, enjoyable, and full of the comforting qualities people love in classic pancakes.

Ingredients (4 servings)

• 4.5 oz (about ¾ cup) Lectin Free PANCAKE & COOKIE MIX

• 1 1/2 cups sheep’s milk

• 2 large chicken eggs

• Pinch of salt

• 1–2 tablespoons ghee (for frying)

Preparation

1. In a bowl, whisk the eggs with the milk and a pinch of salt until smooth.

2. Gradually add the baking mix while whisking to create a thin, lump-free batter.

3. Let the batter rest for about 10 minutes.

4. Heat a lightly greased pan over medium heat. Pour a small amount of batter into the pan and swirl to coat the surface thinly.

5. Cook until lightly golden on both sides.

6. Stack finished crêpes and keep warm. Fill or slice as desired.

TIPS

1. If you make the batter a little thicker (more flour) and add some baking soda you will get classic fluffy breakfast pancakes

Lectin Free PANCAKE & COOKIE MIX 32oz.

$24.00

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