Gluten-Free Pancakes

Ingredients

• 100 g chickpea flour
• 50 g rice flour
• 250 ml rice drink (rice milk)
• 4 eggs (size M)
• 1 pinch salt
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Mix both flours. Whisk with rice drink, eggs and salt in a bowl to a smooth batter. Set aside and let swell for about 10 minutes.

2. 2.

   Heat ½ tbsp rapeseed oil in a pan, add a ladle of batter, spread it out and bake over low to medium heat for 1-2 minutes. Flip the pancakes and bake for another 1-2 minutes.

3. 3.

   Proceed in the same way with the remaining batter and serve gluten-free pancakes immediately.