Tag Archives: pancakes

Gluten Free Pikelets

Breakfast, , , , , , , , , , , , ,

Liam decided he wanted to cook this morning and had a whole bunch of ingredients out on the bench. Including, cheese, chocolate, eggs, flour, maple syrup and almond milk. “I want to make a cheesey, chocolatey, little pancake” he said. “I’m not sure about the feta and chocolate together, but we could make little pikelets with melted chocolate” I replied, “oh, but there is loads of sugar in pikelets” I muttered. “No problem, we can use maple syrup instead of sugar” he said. And so this recipe was born. A slightly sweeter, thicker pancake mix, with baking powder so that it would rise, and it worked really well.

Ingredients

  • 1 cup (250ml) gluten free flour
  • 1 tsp baking powder
  • 2 Tbsp maple syrup
  • 1 egg
  • 180ml almond milk
  • pinch of salt
  • a little water

Directions

  1. Add all ingredients into a bowl and mix well
  2. Add a little water to get a thick batter, but one that can be spooned into the pan (about 50ml depending on your flour).
  3. Heat a frying pan on a moderate heat (induction 6).
  4. Place a desert size scoop of batter into the pan. Spread it a little to have the batter an even thickness of approx 1/2cm thick.
  5. Cook all the batter in batches and serve warm with melted chocolate, honey, jam and coconut yoghurt, or other toppings of your choice

Gluten Free Kimchi Pancakes

Lunch and Light Meals, , , , , , , , , ,

Kimchi pancakes

I made a big mix of Kimchi and am spending the week on recipes that can use it in cooking, instead of as an accompaniment. Kimchi pancakes (Kimchijeon in Korean) is a recipe that Korean friends of ours made us when we went to visit them, and this is a variation of that recipe in order to make it gluten free.

These are a savoury pancake, that should get a little bit crispy. In order to make them crispy the water that you add to the mixture needs to be cold, or you can add some ice to cool it down. Do make sure that you use oil in the pan, as this will also help the process of turning them crispy. 

We ate them on their own and with Carrot Kimchi, and they make quite a hearty meal. This recipe makes 8-10 pancakes, which is a little too much for 2 people for lunch. 

We have also made them with some chicken added, and you could also add some finely chopped leeks or spring onions as a variation.

Ingredients

  • 2 cups (500ml) rice flour
  • 2 Tbsp coconut flour
  • 1 egg
  • 550ml cold water
  • 2 cups (500ml) kimchi
  • 5 ice cubes
  • coconut oil or other high heat oil

Directions

  1. Chop the kimchi up finely
  2. Place the rice flour, coconut flour, egg, cold water and kimchi into a bowl. Stir to combine. It should be a fairly watery batter
  3. Heat the oil in a frying pan on a moderate heat
  4. Place the ice cubes into the batter. This will help to cool down the mixture and make sure that your pancakes get crispy. The alternative is to use chilled water out of the fridge when making the mixture.
  5. Using a soup ladle, scoop up a good scoop of the mixture and pour it into the pan. Use the back of the soup ladle to spread the mixture around, making sure that the kimchi is evenly spread across the pan and not in a heap in the middle
  6. Wait until the mixture has cooked through before flipping the pancake over onto the other side. Resist the urge to turn it too soon as it will not go crispy around the edges if you do. Takes 1-2 minutes
  7. Flip the pancake and ensure that it is cooked through – only about 30 seconds to 1 minute on this side.
  8. Serve while stil hot
  9. Makes 8-10 kimchi pancakes

Music to go with it…
Listen on Spotify: The Vaccines – English Graffiti

Vietnamese Crepes with Prawns

Breakfast, Lunch and Light Meals, , , , , , , ,

Vietnamese prawn crepes

Vietnamese cooking is delicious, fresh and full of flavour. This recipe is great either for breakfast or for lunch.

Ingredients

  • 100g rice flour
  • 200ml coconut milk
  • 1 tsp ground turmeric
  • 200ml water
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • pinch of himalayan rock salt
  • 3cm ginger, chopped
  • 3 garlic cloves, finely chopped
  • 1 onion or large shallot, finely chopped
  • 12 large prawns, shelled and deveined
  • 1 carrot, julienned (finely sliced into sticks)
  • 1 cucumber, julienned (finely sliced into sticks)
  • large handful fresh coriander, finely chopped
  • salt and pepper
  • few drops hot sesame oil
  • 2 eggs, beaten

Directions

  1. Mix flour, coconut milk, turmeric, water, spring onions, chilli, ginger, garlic, and salt in a bowl.
  2. Heat a little oil in a frying pan and fry the onion until golden brown.
  3. Add 3 prawns and a few tbsps of egg and stir to scramble the eggs and cook the shrimp.
  4. Pour a thin layer of batter into the pan and top with a handful of carrot. Cover and let cook for 2-3 minutes until cooked through.
  5. Remove the lid and cook for 1.5 minutes more.
  6. Top with pepper, salt, a handful of cucumber, a handful of coriander, and a few drops of hot sesame oil to garnish. When the crepe is crispy remove from the pan and fold in half.
  7. Cook the remaining crepes according to the above instructions one by one.
  8. Serve with a little salad leaves for breakfast or lunch.

Music to go with it…
Listen on Spotify: Future Islands – Singles

Gluten Free Banana Pancakes

Breakfast, , , , ,

Banana pancakes

Sunday morning isn’t complete in our house without pancakes for breakfast, so when we decided to go Gluten and Dairy Free this was my first cooking challenge – how to create a terrific pancakes recipe so that we didn’t miss out on our Sunday morning family ritual. This one certainly works a treat and has become a firm family favorite!

Ingredients

  • 250ml sweet potato flour
  • 250ml rice flour
  • 1 x 200ml packet of coconut milk
  • 2-3 bananas
  • 2 eggs
  • Coconut oil to cook.

Directions

  1. Measure the sweet potato and rice flours out into a bowl.
  2. Blend the coconut milk and bananas together in a blender
  3. Add the eggs, and coconut milk mixture to the flour
  4. Stir well. Add a little water (about 50ml) to the mixture to get a runny batter consistency
  5. Cook in a well heated pan with a little (few drops) of coconut oil
  6. Serve with freshly cut fruit or any other topping for a delicious breakfast treat for the whole family.

Music to go with it…
Listen on Spotify: Jack Johnson – Banana Pancakes