Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free.
You can have Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free
- You need 2 tbsp of milled flax or chai seed.
- Prepare 6 tbsp of water.
- It's 158 g of brown rice flour.
- It's 120 g of oat flour.
- It's 3 tbsp of sugar.
- It's 480 ml of water or thin milk such as plant or nut milk.
- You need 2 tsp of vanilla extract.
Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free step by step
- Mix the flax and first lot of water together and set aside for 15 minutes to become gelatinous.
- Mix the rest of the ingredients in a jug with a whisk, add the flax mixture in and chill (covered) in the fridge for a good 2 hours.
- Heat a frying pan to medium/low and spray lightly with oil. I use a piece of kitchen paper to take off the excess.
- Pour some batter in the pan so it's almost at the edge and cook until the underside is golden, around 2 minutes. Turn carefully with a thin fish slice/spatula. Half a cup / 120mls is a good quantity to use for each crepe.
- Cook on the other side for a minute then oil and wipe the pan again before cooking each crepe.
- If you don't chill the batter you won't be able to turn them in one piece and they'll end up in a mess like this. If you have difficulty just keep cooking over a low heat until the tops of the crepes are dry or put them under the grill to colour the top.
- These are great served warm simply with a squeeze of lemon juice and a sprinkling of sugar. You can also fill them with fruit and whipped coconut cream and roll them up. Delicious!.
