Sometimes I just feel like having a pancake, but I’m not in the mood for something sweet, so what do I do? I make a savoury pancake! Sorry, there really isn’t much more to say about these little beauties. They make a great side to a soup or a big salad, or you can add shredded veggies to them to make a complete meal – serving them with a little vegan mayo or just some soy sauce! So play around with the ingredients if you wish, they are super simple and quick as well!
Makes: 6 Medium sized pancakes
- 1 cup all-purpose (plain) gluten-free flour
- 1/2 teaspoon Xantham gum
- 1/4 cup rice flour
- 1 1/2 cups water
- 1 tablespoon toasted sesame oil
- 1 large bunch fresh coriander, chopped
- 4 spring onions, chopped
- Oil for frying
Start by mixing the flours and xantham gum together. Once combined stir in the sesame oil. Now fold in the coriander and spring onions and salt.
To cook, heat a thin layer of oil in a flat pan over high heat and drop a few large spoonfuls of mixture in the form of the pancake size you would like. Cook until each side is browned, around 2 to 3 minutes on each.
Once done, take out and rest on a plate with paper towel and keep warm in the oven until they are all cooked! Sprinkle with salt and serve with some vegan sour cream, mayo or I just like them with a bit of soy sauce!