About this recipe:A tasty gluten free and dairy free pancake. The dairy free 'buttermilk' is made with a combination of soya yoghurt and rice milk.
160g sweet rice flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
2 eggs, beaten
300ml soya yoghurt
60ml rice milk
2 tablespoons vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Sift the rice flour, baking powder, bicarb, cinnamon and salt in a bowl. In another bowl, whisk together the beaten eggs, soya yoghurt, rice milk and oil, and pour into the flour mixture. Stir briefly just to combine.
Heat a lightly oiled griddle pan or frying pan over medium-high heat. Scoop about 4 tbsp of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
You can substitute coconut oil for the vegetable oil.
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