Gluten-free Pancakes I

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Gluten-free Pancakes I
Pancakes, "Smart Coffee", Kyōto.jpg

Description[edit]

Gluten-Free Pancakes [1] [2] [3] [4] make for a wonderful breakfast or dessert if you add jam or fruits on top.

Ingredients[edit]

  • 4 oz chick pea (gram) flour
  • salt
  • 7fl oz water
  • juice of 2 lemons
  • 2 oz granulated sugar
  • 1 tbsp sunflower oil

Procedures[edit]

  1. Completely combine flour, salt and water using blender/processor.
  2. Leave to settle for ~13 min.
  3. Warm oil on a pan.
  4. Cook a ladleful of the mixture, turn only once.
  5. Garnish with sugar and lemon juice, then serve. Can also be frozen, recommended to stack with plastic between each pancake.

References[edit]

  1. Mallorca, Jacqueline (2007). The Wheat-Free Cook. HarperCollins Publishers. pp. 146. ISBN 978-0-06-111988-0. 
  2. Butt, Washburn, Heather, Donna (2005). The Best Gluten-Free Family Cookbook. Robert Rose Inc.. pp. 31. ISBN 0-7788-0111-X. 
  3. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 147. ISBN 1-55263-131-1. 
  4. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 106. ISBN 0-8050-1210-9.