Tonight, I wanted pancakes, not having had the opportunity to celebrate Candlemas ! Wanting to resume a diet a little more gluten-free, I told myself that I was going to improvise rice flour pancakes. Indeed, I didn’t have a lot of choice in my closets so I improvised !
Rice flour pancakes (gluten free, dairy free)
If you have a gluten-free and/or dairy-free diet, I will share with you the preparation that I have created from scratched in a few minutes !
80g rice flour
50g of cornstarch
1 tbsp of Tapioca starch
150ml of almond milk without added sugars
A little water
1 pinch of salt
1 tbsp powdered sugar
2 tbsp dark rum
Coconut oil for cooking
Pour the rice flour, cornstarch and tapioca into a salad bowl. Make like a well and gradually add the milk while whisking.
Break the eggs one by one and mix well before adding the other
Add a pinch of salt and powdered sugar.
Finish with the perfume. I personally chose dark rum. Rice flour has a more pronounced taste than wheat flour so you need a little more flavor!
Let the dough rest for at least 2 hours in the fridge.
For cooking I use coconut oil to add a nice little taste.
Don’t be surprised if the pancakes are lighter than “classic” pancakes.
To be enjoyed with your favorite accompaniments: sugar, maple syrup, spread, caramel, fruit, etc.
NB: it may seem like a lot of eggs for a little flour. However, since rice flour is more brittle than gluten flour, the egg allows you to have more binder for the preparation.
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