Gluten Free Pancakes

The batter in this recipe is made from rice flour, which contains no gluten.

The made pancakes also make a good substitute for recipes calling for pasta like cannelloni. In this case it's better to fill and/or cover with hot cooked ingredients rather than bake in the oven, but fine to put under the grill if you want to melt some cheese over.

Makes 10 pancakes.

Nutrition Information Per Pancake

Calories (kcal)	79.8
Carbohydrate (g)	10.7
Protein	2.8
Fat (g)	3.0
Fibre (g)	0.6

Ingredients

• 4oz rice flour
• Pinch of salt
• 1 Tsp Xanthan Gum (from health food shops)
• 1 egg
• 1 egg yolk
• half pint milk
• 1 tablespoon vegetable oil
• 1 cal sunflower cooking spray (20 sprays)

Method

1. Sift the flour & xanthan gum with a good pinch of salt into a mixing-bowl, make a well in the centre, and add the whole egg and egg yolk.
2. Start adding the milk to the egg and draw in the flour very gradually.
3. When half the milk has been added, beat well and add the oil.
4. Whisk in the rest of the milk, cover, and keep in a cool place for 30 mins before using.
5. Heat a frying pan over a high heat until hot.
6. While the pan is heating, measure 2 tbsp of batter into a ladle ready for making your first pancake (note how full the ladle is to avoid having to re-measure for further pancakes).
7. Once the pan is hot, reduce heat to medium.
8. Spray pan with 2 sprays of oil per pancake.
9. Add the pre measured batter mix to centre of pan, and tip from side to side to evenly coat the bottom.
10. Check when edges become loose (about 20 seconds) and the batter has solidified, then with a pan slice, turn the pancake over.
11. Cook the second side for few seconds.
12. Remove from pan onto a plate and keep warm* whilst you make remaining pancakes.

*(Layer pancakes onto a plate with greaseproof paper between and place plate over a pan of simmering water).

The pancakes are then ready to use.