If you have an allergy or intolerence, there’s no need to miss out on your favourite treats!
Since finding out I shouldn’t have wheat or gluten a few months ago, I’ve been trying to create gluten-free versions of my favourite recipes. Here’s my fourth attempt at gluten-free pancakes – SUCCESS! The secret is apple cider vinegar, but shh…
(All measurements are approximate, as I’m generally pretty slack at measuring. Just adjust as necessary).
You will need:
- 3/4 cup brown rice flour (or normal rice flour)
- 1 tsp baking soda
- 1 tablespoon coconut oil or butter
- 1 tablespoon raw sugar or other sweetener
- A few drops vanilla extract
- 3 eggs
- 1/2 cup of milk
- 1 teaspoon apple cider vinegar
1. Melt the coconut oil or butter in a glass bowl or large pyrex jug. With a fork, mix in the eggs, sugar and vanilla extract.
2. Add the flour and baking soda, then the milk and apply cider vinegar. Stir to combine.
3. Pour into a non-stick pan (this is where it’s useful to have mixed in a jug). If you’ve mixed in a bowl, use a soup ladle to pour into the pan. You can use a bit of butter or coconut oil to further prevent sticking.
4. Wait until bubbles appear and flip the pancake over. Stack on a plate and cover with a teatowel to keep warm.
Serve with thick greek yoghurt and warm berries, or lemon and sugar. Yum!