Gluten free savoury pancakes

This is a 7-minute meal

It is one of my own recipes

It is great hot or cold

It is useful for using up leftovers

It is a child friendly recipe and great for the lunch box

Ingredients (makes 6 small pancakes)

  • 2 large eggs
  • 2 tbsp. brown rice flour
  • 0.5-1 tbsp. coconut oil
  • Salt and pepper

Options

  1. Kimchi
  2. Cooked prawns
  3. 2 tbsp. of any leftovers
  4. If you would like a dipping sauce mix 2 tbsp. soy sauce, 2tbsp. rice vinegar

Method

  • Beat the eggs in a bowl
  • Add the flour, season and beat with a fork
  • Add whatever else you like, just make sure it is chopped into small pieces so that it distributes evenly in the pancake batter
  • Heat the coconut oil on a medium heat (you may not need a whole tablespoon if you have a non-stick pan)
  • When the oil is hot, spoon some mixture into the pan
  • Once the edges start to bubble flip it over and let the other side cook
  • You are looking for a golden finish
  • Tasty, quick and easy
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