Gluten-free pancakes
Beat the bloat by using specialist flour in these light crepes and safely cater for those with a gluten intolerance
Difficulty and servings
Makes 6 small pancakes
Preparation and cooking times
Prep 5 mins
Cook 25 mins
plus restingGluten-free
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
119 kcalories, protein 6g, carbohydrate 16.1g, fat 3.5 g, saturated fat 1.8g, fibre 0.1g, sugar 1.9g, salt 0.1 g
Recipe from bbcgoodfood.com, February 2013.
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http://www.bbcgoodfood.com/recipes/2920665/
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Difficulty and servings
Makes 6 small pancakes
Preparation and cooking times
Prep 5 mins
Cook 25 mins
plus restingGluten-free
119 kcalories, protein 6g, carbohydrate 16.1g, fat 3.5 g, saturated fat 1.8g, fibre 0.1g, sugar 1.9g, salt 0.1 g
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11 February 2013
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12 February 2013
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12 February 2013
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