Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency Ingredients:
1 cup rice flour, use a fine textured flour |
2 tablespoons cornstarch (maize cornflour) |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 cup coconut milk |
1/4 cup water |
Directions:
1. Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
2. Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
3. Repeat until the batter has all been used.
4. Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.
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