Fluffy pancakes

0
258
Serves 8

Ingredients:

  • 230g rice flour
  • 80g potato or tapioca flour
  • ½ tsp xanthan gum
  • 1 tbsp sugar
  • 4 tsp gluten-free baking powder
  • 1 tsp salt
  • 370ml water
  • 60ml vegetable oil
  • 120ml applesauce (or 1 mashed banana)

For the egg replacement:

  • 4½ tbsp water
  • 4½ tbsp vegetable oil
  • 1 tbsp gluten-free baking powder

For the berry sauce:

  • 250g blueberries and raspberries
  • 3 tbsp caster sugar
  • ½ tsp lemon juice

Method:

  1. Whisk together the ingredients for the egg replacement and set aside.
  2. Mix all the dry ingredients together, then stir in the wet ingredients, including the egg replacement.
  3. Heat a non-stick frying pan over a medium-high heat and drizzle over a bit of oil. When hot, ladle in small portions to make rounds and cook for 3-4 minutes.
  4. Meanwhile, heat all of the ingredients for the berry sauce in a small saucepan over a medium-low heat, stirring frequently until the berries burst and the mixture is saucy.
    When bubbles appear in the centre, flip over the pancakes and cook for another 1-2 minutes on the other side until golden brown.
  5. Serve the pancakes with plenty of warm berry sauce drizzled over.

 

Per serving:

320kcals, 15.2g fat (3g saturated), 44.1g carbs, 10.2g sugars, 2.7g protein, 2.9g fibre, 0.98g sodium