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

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

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

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

Refrigerate the batter for at least one hour.

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

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

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

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