I can give you a recipe I use that's lactose free. I also can't use bread. The yeast and gluten together isn't good for me, so I make these pan cakes and use it as wraps. You can even freeze it for up to 3 months. It taste good too.
1 egg
1 cup of water
3/4 cup of flour (I prefer whole grain)
salt
1/3 cup olive oil/grape seed oil
Beat the egg and water together and fold the flour into it. If you want a thick batter add more flour.
Stir in the salt and last the oil. Let is stand for 14 minutes.
Warm your pan and pour the batter (approx 50 - 10 ml, depends on the size of your pan) in the pan and turn it around to spread the bottom of the pan. Bake till the sides shrinks away and turn flip the pan cake over to bake the other side too.
You can mix sugar and cinnamon together for sweet pan cakes, or fill it with a filling.
My favorite is greens sprinkled with olive oil, lemon juice and sardines or other lean meat.
If you want to freeze it, put layers of sandwich paper between each pan cake and put it in a big plastic bag. It will last up to 3 months in the freezer.
Enjoy
Answered by
nabreska
at
Apr 10, 2010 05:11 AM
