Tuesday, 5 June 2012

Quick and easy gf breakfast pancakes

Trying out a new flour mix that doesn't contain any tapioca or cornmeal.  Every morning we have pancakes as we find them more sustaining than any breakfast cereal, and they became our standard breakfast when we were travelling in the campervan.

This batch of flour was made with 150g urid lentil flour, 75g buckwheat flour, 75g brown rice flour.

Pancake Ingredients
100 g flour
3/4 tsp of baking powder (very fluffy pancakes, could reduce this)
2 eggs
100 ml rice milk

Mix all ingredients together.  Whisk thoroughly to remove lumps.

Cook in a non-stick pan on a medium heat.  I use a spray oil once every few pancakes to make sure nothing sticks but it isn't essential.

Pour batter into the pan to make a pancake smaller than the pan.  This makes it easier to turn them.  You have the right temperature when the top of the pancake has set into bubbles and the bottom is golden brown.  If you have the temperature too high the bottom will burn before the top has set.  This doesn't matter much - you will just have a messier pancake and it won't have those little channels for the syrup or whatever topping you are using to run into the pancake.  These pancakes are a bit like crumpets - if you made the batter thicker you could make a crumpet style pancake.

These pancakes keep well - you can eat them immediately or use them throughout the day.  They are very good as a snack with curry paste and lettuce, or if you eat cheese as a mini pizza with melted cheese on top.

They can also be frozen.

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