Pancakes for the win. I haven't managed to make these egg free yet but I will at some point experiment on my children (because that is the kind of parent I am) to see if I can get something edible.... If you are doing this for baby led weaning then omit the salt.
Ingredients
- 4 Large Eggs
- 150g Gluten Free Flour, sieved
- 1½ tsp Baking Powder
- ¼ tsp Xantham Gum
- 200ml Rice Milk
- 1 pinch Salt
- Margarine
Utensils
- 2x Large Bowls
- Balloon Whisk
- Electric Whisk
- Large Spoon
- Non-Stick Frying Pan
- Spatula
Method
- Divide the eggs, putting the whites in one bowl and the yolk in the other
- To the bowl with the yolks, add in the flour, baking powder, xantham gum. Mix with the balloon whisk until it is fully combined. Then slowly add in the rice milk, whisking, until all the rice milk is added and you have a smooth batter
- Using the electric whisk, mix the egg whites with the salt, until they form stiff peaks.
- Fold the egg whites into the batter, 1/3 at a time, using the spoon. Make sure it is fully combined but be careful not to mix it too much to avoid knocking the air out!
- Heat your frying pan over a medium high heat, add a little margarine in and allow it to melt.
- Pour some of the pancake mixture into the pan and allow it to cook until bubbles form on the top and you can easily slip the spatula underneath. Flip it over and continue to cook until golden on each side.
- Serve straight away with your choice of topping.
