A great alternative to bread in the lunchbox!
here is the gluten-free pancake recipe from my book.
1 cup white rice flour
½ cup potato starch
¼ cup tapioca flour
¼ teaspoon himalayan or sea salt
3 organic eggs, at room temperature, beaten
1 ½ cups goat’s milk, or coconut milk
2 tablespoons coconut oil, melted
extra coconut oil for frying
place the dry ingredients in a large mixing bowl and whisk to combine well.
in a separate small bowl, beat together the eggs, coconut oil and milk.
create a well in the centre of the dry ingredients and pour in the egg mixture.
stir slowly from the centre of the bowl - letting the.flour mixture fall into the egg mixture and stir until it is all well mixed in.
cover the bowl and place in the fridge for a couple of hours (or overnight). before using the batter, allow it to come to room temperature and whisk well.
heat a non-stick frying pan over medium-high heat.
add just enough coconut oil to lightly coat the bottom of the pan.
spoon about a ¼ cup of the batter into the centre of the pan. swirl the pan to spread the mixture evenly across the bottom.
cook until the bottom of the pancake is lightly golden brown (you will see the top side has set too). .
flip the pancake and cook the second slide for another minute. slide the pancake onto a warm plate and continue to cook the rest of the batter.
leftover cooked pancakes can be frozen between sheets of parchment paper. simply thaw and then
reheat in a non-stick pan for a minute on each side.
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