Recipes

Gluten-free savory pancakes


Among the quick and easy recipes perfect for brunch, but also as a second course, there are the legendary gluten-free savory pancakes. Here is the recipe.

We can consider savory pancakes real finger foods, especially if served during a Sunday brunch . But what do you think about preparing gluten-free pancakes, also perfect for those who suffer from celiac disease? The preparation is really very simple and, except for the use of rice flour , it does not differ much from the traditional recipe.

The savory version of pancakes, as mentioned, is suitable both for brunch and as a light and different second course . The choice is yours whether to accompany them with cold cuts , creamy cheeses (excellent crescenza and Philadelphia) or with sauces . Curious to find out how these savory pancakes are made?

Cooking gluten-free pancakes – primochef.it

Ingredients

For gluten-free savory pancakes

  • Rice flour – 100 g
  • Potato starch – 50 g
  • Whole milk – 100 ml
  • Eggs – 2
  • Instant yeast for savory cakes – 1 teaspoon
  • Seed oil – 2 tablespoons
  • Fine salt – 1 pinch

For cooking

  • Seed oil – to taste

Preparation

Gluten-free savory pancakes

1

First, combine the eggs , milk and vegetable oil in a bowl and mix with a whisk.

2

Then pour in the rice flour , starch and yeast (you can also sift them if you like), mix everything well and only lastly add the salt .

3

Grease a non-stick pan with a drizzle of oil and once hot, drop ladles of batter, well spaced from each other. Cook until bubbles appear on the surface then turn them over and continue cooking on the other side for a couple of minutes.

4

As they are ready, stack them on top of each other on a plate and serve hot.

As you can see, when it comes to delicious recipes, there are many gluten-free ones too. In addition to the spinach version of these savory pancakes , there is also the more classic sweet version to be enjoyed with maple syrup. In short, you are spoiled for choice.

If you prefer to prepare savory gluten-free courgette pancakes, all you have to do is wash 1 courgette , remove the ends and grate it with a grater with large holes. Add it to the batter and proceed with cooking as per the recipe.

Instead of rice flour you can also use other naturally gluten-free flours such as chickpea, lentil or buckwheat flour or a ready-made mix of gluten-free flours.

Conservation

It would be best to consume freshly made pancakes so as to appreciate their texture. However, if you have any leftovers, we recommend storing them well covered in the refrigerator and reheating them in a pan or in the microwave before consuming them.

Read also
Let's make gluten-free savory pancakes (with spring onion)

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