Gluten-Free Pancakes with Fruit

Crack the eggs into a bowl, add almond and buckwheat flour, milk, baking powder, sugar, and a pinch of salt. Whisk with a whisk until smooth.

Drizzle oil onto a pan, spread it with a brush, and heat over medium heat. Reduce to low heat and form pancakes on the pan with a diameter of 10 cm. For this, 2 large tablespoons of batter are sufficient.

Cook until golden brown, flip, and cook on the other side. Place the finished pancakes on a rack.