Gluten-Free Pancakes. image: Essy Roz

When my mom first tasted these pancakes she told me,
“Essy, they taste like Passover treats, just like when we were kids.”
This is the moment I realized that you all must have this recipe,
It must enter your kitchen and make you all happy.

I woke up in the morning and realized that I wanted to prepare something different for you, something new.
I was debating between muffins and pancakes and then the decision was made in an instant,
Noy told me that a pancake tower is what would make every person in the world happy, Especially him,
And I decided there was no way I was going to miss that moment.

I put all the ingredients in the blender,
Don’t panic, you can also make the pancakes using a bowl,
I mixed the ingredients very very well and started making the best pancakes in the whole universe.

Look at the photo for a moment and then come back to my next sentence….
Do you get it!!! These pancakes are made without a single drop of flour!!!
They’re full of pure and good ingredients that’ll please you no matter what’s your approach, whether you eat legumes or not.

These pancakes will please the little ones and the big ones,
They’ll embrace everyone and match with next to anything you choose to pair them with.

They can instantly become a savory and good meal,
And in an instant they can be a sweet and embracing meal.

They’re pancakes of home,
They’re pancakes of together,
They’re pancakes of great joy,
They’re pancakes of Passover ,
They’re pancakes of pure happiness.

A few minutes of work and they’re going to be an integral part of your home.

Healthy and happy pancake days 🙂

Gluten-Free Pancakes. image: Essy Roz

Gluten-Free Pancakes. image: Essy Roz

A tower of pancakes for Passover

Ingredients: the batter is suitable for 3-4 medium pancakes

• 2 eggs
• 2 tablespoons tahini (for alternatives, have a look at “A little extra from me”)
• 1 tablespoon corn flour (for alternatives, have a look at “A little extra from me”)
• ½ teaspoon baking powder 
• 1 tablespoon maple syrup (for alternatives, have a look at “A little extra from me”)
• For the salty version, you can replace the sweetener with salt, herbs of your choice and a little garlic / paprika.

Steps:

1. Put all the ingredients in a bowl / blender and grind / mix well.
2. Heat a non-stick pan to medium-low heat (if the pan is not non-stick, oil the pan a little). Make relatively large puddles of pancakes. If your pan is very large it’ll be able to hold two pancakes, if it’s medium I recommend making one pancake at a time. 
3. Cover the pan with the lid for a few seconds, remove it and make another sear on the other side of the pancake and take it out of the pan.

Make a stack of pancakes and serve 🙂

A little extra from me:

• You can make pancake bites and fry one tablespoon of the batter at a time.
• You can replace the tahini with almond butter / peanut butter (note that the peanut butter gives a very strong taste of peanuts).
• You can replace the corn flour with matzah flour / potato flour / tapioca flour / almond flour / oat flour (chametz).
• You can replace the maple syrup with honey / sugar.
• Serving suggestion: for the sweet version, I recommend serving it alongside a fresh fruit and maple syrup / honey / date honey.
• Serving suggestion: for the salty version: fresh vegetables alongside a cheese / tahini spread, hyssop.

Gluten-Free Pancakes. image: Essy Roz

Gluten-Free Pancakes. image: Essy Roz

Gluten-Free Pancakes. image: Essy Roz

Gluten-Free Pancakes. image: Essy Roz

Gluten-Free Pancakes. image: Essy Roz