Top or fill these delicious pancakes with dark chocolate sauce, caramelised apples, berries or simple lemon and sugar.
Easy dairy and gluten free pancake recipe
- 55g brown rice flour
- 30g tapioca flour
- 30g arrowroot powder
- ½ tsp salt
- 1 tbsp caster sugar
- 1 egg and 1 egg yolk, beaten together
- 350ml of dairy free milk
- Finely grated zest of 1 orange
- Sunflower or corn oil
Sift the flour, salt and sugar into a bowl and make a wide well in the centre. Pour in the beaten egg and add a little milk.
Using a wooden spoon, stir the egg and milk in small circles so that the flour is slowly drawn from the sides into the liquid.
As the egg and flour mixture thickens, add the milk is incorporated and the batter is smooth. Stir in the orange zest and tablespoon of oil, cover with cling film and leave to stand for 30 minutes.
Pour some oil into a 20-25cm/ 8-10 inch frying pan, swirl it around the pan, the pour off the excess into a bowl to re-use.
Heat until the oil starts to smoke. French crepes should be wafer thin so test your batter by swirling one tablespoon of batter in the heated pan. Once the top of the pancake starts to bubble, turn the pancake over and brown the second side.
If the pancake seems a little thick, thin the batter with a tablespoon or two of milk or water.
Stir the batter well and pour a small ladle of batter into the hot pan. Swirl the pancake batter over the base of the pan and pour out any excess batter back into the bowl. After 30-40 seconds, when the top of the pancake starts to bubble, turn the pancake over using a palette knife and brown the second side for another 30 seconds.
Repeat with the remaining batter. Cover the cooked pancakes with greaseproof paper and keep warm in a very low oven before serving.
To serve, spread or spoon on the filling, loosely roll up the pancakes and place on a warmed serving plate.
Under 10 minutes
Under 10 minutes
For more delicious gluten free recipes, visit geniusglutenfree.com
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