Gluten-Free Savoury Pancake Batter

Whisk flours, eggs, and milk into a smooth batter, refrigerate, stir in melted butter, and fry in a hot pan.

Vegetarian Gluten-Free Breakfast Pancakes Savoury

Estimated Nutrition

Calories

146.6

kcal / serving

2345.5 kcal total

Carbs

20.8g

per serving

332.1 g total

Fat

5.5g

per serving

88.6 g total

Protein

3.3g

per serving

53.2 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Tapioca Flour

Dairy

piece

Egg

large, free-range, lightly beaten

350

Milk

tbsp

Butter

melted

GrainsCereals

175

Rice Flour

NutsSeeds

0.5

tsp

Salt

Method

Ladle in enough batter to thinly cover the base of the pan.

Heat a very hot 20-23cm non-stick frying pan.

Whisk the chilled batter again and stir in the melted butter.

Sift the tapioca flour, rice flour, and salt into a large bowl.

Flip the pancake with a spatula and cook the second side for 1-2 seconds.

Refrigerate the batter for at least one hour.

Whisk the eggs gradually into the flour mixture while slowly adding the milk.

Make a well in the centre and add the lightly beaten eggs.