On Saturday we went round to our friends house for pancakes and I genuinely surprised myself by producing some amazingly fluffy and tasty ‘free-from’ pancakes for our girls. With Pancake Day looming on Tuesday I thought I would share them with you. They are free from wheat, gluten, corn, cow’s milk, soya and sugar.
The recipe is originally from a Better Homes cook book I bought in Canada years ago and I simply adapted it.
- 2/3 cup rice flour
- 1/3 cup potato flour
- 1 teaspoon xanthan gum
- 1 teaspoon gluten free baking powder
- 1/4 teaspoon salt
In a separate bowl combine:
- 1 beaten egg
- 1 cup milk option (I used oat milk)
- 2 tablespoons mild tasting oil (I used sunflower oil)
Add the egg mixture to the flour mixture and stir until just moistened. The batter should be thick and gloopy so that it doesn’t spread in the pan. Spoon enough to make a 3-inch circle into a hot and slightly oiled frying pan. Once the underside is beautifully golden flip it over to cook the top side. As the pancakes come out so thick I suggest you keep the heat quite low so that the middle has time to cook before the outer surfaces burn.
This recipe made 4 good sized pancakes. Our girls had theirs with crispy bacon and ‘dippy eggs’. My favourites are blueberries or crispy bacon with lots of maple syrup. What will you have with yours?
Corn allergy considerations: Corn hides in all sorts of things so if you are avoiding corn you need to be cautious about the xanthan gum, baking powder, salt and oil you use. Pop over to this great page on Corn-Free Cooking and Baking courtesy of Free Eats to read about safe options.