Gluten Free And Egg Free Coconut Flour Pancakes Food

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE

Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free image

This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency

Provided by Jubes

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice flour, use a fine textured flour
2 tablespoons cornstarch (maize cornflour)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup coconut milk
1/4 cup water

Steps:

Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
Repeat until the batter has all been used.
Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.

Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES

Gluten-Free and Egg-Free Coconut Flour Pancakes image

Coconut and banana pancakes are good for a summer breakfast.

Provided by cjcuppycake

Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

¾ teaspoon coconut flour
⅛ teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ cup coconut milk
½ banana, mashed
¾ teaspoon xanthan gum
2 teaspoons bacon drippings, or to taste

Steps:

Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 11 g, Cholesterol 4.7 mg, Fat 11.2 g, Fiber 4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 309.6 mg, Sugar 3.6 g

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अगर आपको ये बीमारी हुई तो आप गेहूं या उससे बनी फूड आइटम्स नहीं खा पाएंगे || स्पेशल रिपोर्ट ||
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