Gluten-free Pancakes I
| Gluten-free Pancakes I | |
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Description
Gluten-Free Pancakes [1] [2] [3] [4] make for a wonderful breakfast or dessert if you add jam or fruits on top.
Ingredients
- 4 oz chick pea (gram) flour
- salt
- 7fl oz water
- juice of 2 lemons
- 2 oz granulated sugar
- 1 tbsp sunflower oil
Procedures
- Completely combine flour, salt and water using blender/processor.
- Leave to settle for ~13 min.
- Warm oil on a pan.
- Cook a ladleful of the mixture, turn only once.
- Garnish with sugar and lemon juice, then serve. Can also be frozen, recommended to stack with plastic between each pancake.
References
- ↑ Mallorca, Jacqueline (2007). The Wheat-Free Cook. HarperCollins Publishers. pp. 146. ISBN 978-0-06-111988-0.
- ↑ Butt, Washburn, Heather, Donna (2005). The Best Gluten-Free Family Cookbook. Robert Rose Inc.. pp. 31. ISBN 0-7788-0111-X.
- ↑ Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 147. ISBN 1-55263-131-1.
- ↑ Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 106. ISBN 0-8050-1210-9.
