Theses babies are nutty, fluffy and gluten free!
- 1 cup rice flour
- ½ cup hazelnut flour
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon vanilla powder or vanilla extract
- pinch of salt
- 1 tablespoon melted butter
- 80 ml natural yogurt
- 240ml full cream milk
- 2 eggs
- 1 tablespoon brown sugar
- 1 packet of frozen berries
- maple syrup to taste
- cinnamon to taste
- Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in another bowl. Combine the two. It may seem very wet at first but once the flour has all been mixed the consistency is perfect.
- These pancakes need to cook slowly in a pan on the stove as they are very thick. So keep the temperature down, rather then expecting them to ready in a minute as you would with a normal wheat based pancake.
- To make the coulis, simply put the frozen berries in a pot and allow them to bubble and cook. I don't add any water or sugar as we like them sour and natural against the sweetness of the maple syrup. These keep in a glass container for two weeks in the fridge. Allow the coulis to cool down before using on your pancakes.
- Pile them up high, ladled with berries and cinnamon, drizzled with maple syrup and a dollop of creamy mascarpone. Beautiful!
- These are my daughters favourite Sunday breakfast. The left over batter can be stored for a few days in the fridge for pancakes in the days to follow.
Amanda In The Kitchen http://www.amandainthekitchen.com/