Wednesday, 4 July 2012

Easy Gluten-free Vegan Rice Pancakes

Decorating gluten-free brownies
I had the greatest pleasure in having Dr Melanie Phuah (nutritionist and GP), her 2 lovely, lovely, lovely kids(did I mention that they were lovely?) and their wonderful housekeeper, Mary over at the So Intricake! studio for a gluten-free, egg-free and dairy-free pow-wow. One of Dr Phuah's daughters suffers from a host of allergies including yeast, egg and dairy. So we made fudgy gluten-free vegan brownies together. The children enthusiastically, did the sifting and mixing and after the brownie was baked, they decorated the warm brownie with glace icing. While waiting for the brownies to be done, I made rice pancakes for everyone and served them with pure maple syrup and a vegan spread. Big hit! Served a vegan gluten-free cornbread as well, to balance out all the sweet flavors. Here's the recipe for the Gluten-free Vegan Rice Pancakes. Hope you enjoy them as much as we did!
Kids approve of rice pancakes!

Gluten-free Vegan Rice Pancakes

1 1/2 cups rice flour (brown or white)
1/2 cup soft cooked rice
1 tablespoon fine sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon powdered cinnamon
1/4 teaspoon fine salt
1 1/2 cups rice milk
1/2 teaspoon pure vanilla extract
2 tablespoon applesauce
1 teaspoon sunflower oil

Method: Blend everything together in a food processor till smooth. Make each pancake using a 1/4 cup measure. Lightly oil a frying pan, keep it on medium heat and pour batter to form a circle (hopefully!). When bubbles start rising to the top, carefully flip pancake over and cook other side for about a minute. Slide onto plate, add favorite topping and tuck in!

Note: You may want to thin it down a wee bit with rice milk and try making crepes. Let me know if you do!

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