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We hope you got benefit from reading it, now let’s go back to vickys thin pancakes/crepes, gluten, dairy, egg & soy-free recipe. You can cook vickys thin pancakes/crepes, gluten, dairy, egg & soy-free using 7 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free:
- Prepare 2 tbsp milled flax or chai seed
- You need 6 tbsp water
- Get 158 g brown rice flour
- Get 120 g oat flour
- Get 3 tbsp sugar
- Provide 480 ml water or thin milk such as plant or nut milk
- You need 2 tsp vanilla extract
Instructions to make Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free:
- 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!
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