Everyone loves a good pancake, myself included. So here is my adaptation… its both wheat free and gluten free 🙂 quick and easy to whip up. We like them for brunch with bacon or as a snack.

135g rice flour

1 egg

130ml milk

1 tsp baking powder

2tbsp oil/melted marg

optional –  1 handful sultanas.

Mix up the batter adding extra milk if needed, it needs to be fairly thick, about the consistency of double cream. Heat up a non stick pan (or I use a large griddle that fits across 2 burners on my cooker) and drop tablespoons on. When bubble start to appear on the surface flip the pancake over.

They take a couple of minutes each side. Best eaten warm 🙂

If you have any left (unlikely), these freeze really well, I tend to make up a big batch and freeze some, then take a few from the freezer and toast them as a snack.