Gluten-free Dairy-free Norwegian Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The gluten version of this recipe has been in my family for years. When I was diagnosed with Celiac Disease, I was desperate to come up with a gluten-free version - and here it is ... My gluten-loving hubby cannot tell it's gluten-free. Read more . Hence, it's in our house to stay! :D Ingredients:
6 eggs |
1/4 cup sugar |
1-1/2 cups brown rice flour |
1/3 cup tapioca starch |
2 teaspoons baking powder |
2 cups almond milk (soy milk, rice milk or apple juice will work as well) |
2 tablespoons olive oil |
butter, oil or vegetable spray for cooking |
strawberry jam, or confectioners' sugar and lemon juice to place down the side before rolling |
Directions:
1. Beat eggs with sugar until foamy.
2. Add rice flour, tapioca starch/flour, and baking powder.
3. Beat until smooth.
4. Add milk and butter (or oil).
5. In medium skillet, heat butter or oil or coat with vegetable spray.
6. Ladle 1/4 cup batter into pan and spread thin,
7. Cook until top is set, about 1 minute.
8. Flip with spatula and cook another 1 minute.
9. Turn pancakes onto a warm serving plate.
10. Repeat with remaining batter until all is used.
11. Lightly dust pancakes with powdered sugar, if desired.
12. Serve warm.
13. To eat:
14. Spread jam or confectioners' sugar and lemon-juice length-wise and roll tightly.
15. Enjoy!
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