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Rice Flour Crepes / Pancakes

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Ingredients

Adjust Servings:
1 cup rice flour, use a fine textured flour
2 tablespoons cornstarch (maize cornflour)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup coconut milk
1/4 cup water

Nutritional information

293.9
Calories
59 g
Calories From Fat
6.6 g
Total Fat
5.9 g
Saturated Fat
0 mg
Cholesterol
304.8 mg
Sodium
55.5 g
Carbs
1.1 g
Dietary Fiber
19.6 g
Sugars
2.8 g
Protein
87g
Serving Size

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Rice Flour Crepes / Pancakes

Features:
    Cuisine:

    This recipe is great for breakfast on special occasions like slumber parties, Christmas morning, and a special send off when going back to college, etc ... It is always associated with fond memories at my house, both for the event and for the wonderful taste.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free,This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It’s been a while since I made these-so I’m guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency


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    Steps

    1
    Done

    Whisk All of the Ingreients Together (dont Be Tempted to Leave Out the Salt or Sugar).

    2
    Done

    Heat a Small Amount of Allowed Oil in a Non-Stick Pan. Pour in 1/4 Cup of Batter to the Pan and Tilt to Coat Pan For Thin Pancakes. Cook 2-3 Minutes- the Edges Should Start to Curl. Gentley Turn and Cook Until Lightly Browned.

    3
    Done

    Repeat Until the Batter Has All Been Used.

    4
    Done

    Serve Hot With Savoury Fillings or as a Dessert With Fresh Fruit or Pure Maple Syrup.

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