For a recipe the kids will gobble up happily, try these pancake sandwiches.
Ingredients
- 1 cup gluten-free plain flour
- 3 teaspoons gluten-free baking powder
- 2/3 cup gluten-free rice milk
- 2 eggs
- 1 1/2 tablespoons lemon juice
- 420g can super sweet corn kernels, drained
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon sweet paprika
- Rice bran oil cooking spray
- 1 avocado, chopped
- 150g gluten-free shaved ham, finely chopped
Method
- Step 1Sift flour and baking powder into a large bowl. Whisk rice milk, eggs and 1 tablespoon lemon juice together in a bowl. Add milk mixture to flour mixture. Whisk until smooth. Stir in corn, chives and paprika. Season with salt and pepper.
- Step 2Spray a large non-stick frying pan with oil. Heat over medium heat. Using 2 teaspoons mixture per pancake, cook 6 pancakes for 1 to 2 minutes each side or until lightly browned and cooked through. Transfer to a wire rack. Repeat with remaining mixture, spraying pan in between each batch.
- Step 3Place avocado and remaining lemon juice in a small food processor. Process until smooth. Season with salt and pepper.
- Step 4Place half the pancakes on a platter. Top each with 1 teaspoon avocado mixture and ham. Top with remaining pancakes. Serve.
Nutrition
294 kj
Energy
3.6g
Fat Total
0.8g
Saturated Fat
0.7g
Fibre
2.4g
Protein
19mg
Cholesterol
193mg
Sodium
6.7g
Carbs (total)
All nutrition values are per serve
Notes
Storage tip: Place pancakes in an airtight container between sheets of baking paper. Store in the fridge for up to 4 days or freeze for up to 2 months.
Have seafood leftovers from Christmas? Fill these pancakes with smoked salmon for tasty Boxing Day brunch bites.
- Author: Kim Meredith
- Image credit: Craig Wall
- Publication: Super Food Ideas
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