Gluten Free And Egg Free Coconut Flour Pancakes Food
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE
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
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
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
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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