Pancakes!

Ingredients:

(Makes 12 scotch pancakes)

Dry ingredients:

150g gluten free bread flour - (Doves farm found in Sainsbury's) 

150g rice flour 

1 tsp baking powder

1 tsp flax seed (optional)

Wet ingredients:

150 ml rice milk

150 ml water

1 tbsp lemon juice

1 tsp vanilla extract 

2 tbsp maple syrup

Coconut oil for frying

Maple syrup for topping

Extra Utensils: pastry cutter - about 9"

In a large bowl add all the dry ingredients. To a second bowl mix all the wet ingredients together. Stir the wet ingredients into the dry ingredients slowly until a thick batter forms (add more water if necessary). 

For Scotch Pancakes (top photo):

Place 1/4 tsp coconut oil into a frying pan, turn up to medium heat, the oil should melt, smooth over the pan using a metal spatula. Place the pastry cutter into the pan upside down so that the round edge is facing down. Pour in a tbsp of batter (it should sizzle) then allow to cook until the top side appears to solidify. Gently wiggle the cutter off, flip with your spatula and fry the other side for about a minute until golden, then serve! *

For thin Pancakes (bottom photo):

Add an extra 100ml water to the batter. Coat pan in 1/4 tsp coconut oil, on medium heat, place in 2-3 tbsp of batter, move the pan to spread the batter. Allow to cook for a few minutes then scoop off with a spatula and flip. Cook on the other side until golden and serve! 

Eat immediately with maple syrup for warm crispy pancakes. 

*Tip: if you have many cutters then you could cook many pancakes at one time. 

CHECK OUT MY VIDEO DEMO: http://youtu.be/z0_jinjV5DI