Saturday, January 14, 2012


(makes 3-4 big pancakes)

50g rice flour
10g corn flour
1 egg
140ml soya milk
1 tsp vegan margarine (and more for cooking)

Mix the egg and flour together with a balloon whisk and slowly add the milk, mixing well until you have a smooth batter.  Add the melted marg to the batter just before cooking.

Wipe marg over the base of a non-stick frying pan.  Heat the pan and pour in a ladle-full of batter. Turn pan to spread out the batter and cook until the top looks done, then flip and heat the second side for a min.

Note:  You can always use pancakes for canelloni or tortilla dishes if you struggle to find gluten free alternatives.