How to make
Beat the eggs with a pinch of Himalayan salt.
Mix the yogurt with the soda and wait for it to activate.
Add them to the eggs.
Add the water and mix.
Also add both types of gluten-free flour and ground flaxseed.
You can also add vanilla.
Coat a non-stick baking pan with coconut oil or oil and heat it over medium heat.
Scoop the mixture with a spoon and shape it into mini pancakes.
Bake them for a minute on each side, until they aquire a golden color.
From this amount I made 18 fluffy pancakes.
Serve the mini rice pancakes with jam, chocolate, honey or spread with ricotta and fresh seasonal fruit.
Enjoy!
