GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
CHEESY CAULIFLOWER PANCAKES
I haven't tried this yet but it sounds so good and I love cauliflower. I got this off a blog I came across on the internet. There was a picture posted and boy did these look delish!!
Provided by Reggies Mom
Categories Cauliflower
Time 30m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
- Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2, Cholesterol 53.9, Sodium 133.1, Carbohydrate 8.8, Fiber 1.8, Sugar 1.9, Protein 5.7
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- Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.
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- Cut the cauliflower florets into pieces. Discard the hard stem, and place the remaining pieces in the bowl of a food processor. (You may need to do this in 2 batches depending on the size of your food processor.) Pulse the raw cauliflower until it’s broken up into little bits that are the size of rice. Set aside.
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