Easter Saturday morning surprise for the family – Pancakes! I have finally mastered this recipe so that I can reliably whip them up quickly any day for breakfast, then keep them cold for an afternoon snack (lunch box idea) or a cold breakfast treat the next day. I have to say with my new Thermomix I can make this in a matter of moments. On the downside, my son now knows he can ask for pancakes and get them pronto! I’m just happy they can have such a yummy breakfast that I know is full of goodness. My son eats them straight out of the pan, but my daughter likes them with margarine and jam. Whichever topping you choose, just ensure it is allergen safe, too. My favourite topping so far is chopped banana and honey. I have written the ingredients list using grams so that either the regular method or Thermomix method can be used.
Pancakes
Ingredients:
- 60 g white rice flour
- 60 g brown rice flour
- 40 g tapioca/arrowroot flour
- 360 g (1.5 cups) of rice milk (or coconut, or prescription formula, etc) [I use calcium rich milk]
- 1 Tb Golden syrup (or honey or maple syrup or rice syrup)
- 1 tsp guar gum
- 1.5 tsp baking powder
Method:
- Whisk all ingredients together
- Add additional milk if needed to make it up to the consistency you like
- I use margarine in a non-stick electric frying pan and cook over a medium heat
Thermomix Method:
- Place all ingredients in the bowl.
- Mix on speed 2 for 20 seconds, scrape down
- Reverse mix on speed 4 for 15 seconds
- Add additional milk if needed to make it up to the consistency you like
- I use margarine in a non-stick electric frying pan and cook over a medium heat
If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities. For example, if your family doesn’t tolerate rice, then other flours could be tried, such as: millet, sorghum or quinoa. If the arrowroot isn’t suitable, another starchy flour is potato.
free from family 
I tried the recipe and it was a total fail, mixture was too runny and it stuck to the pan, are the quantities correct? I feel there is too much liquid for the flour. I also subbed guar gum for phsyllium husks.
My sister-in-law asked me the same question just yesterday! She had made it with gluten free flour and it’s not as absorbent as the flours in the recipe. I suggested to her that she add the milk gradually to make it up to the desired batter texture. Also, if substituting guar gum I would use xantham gum (as its another binding agent). We don’t use xantham gum as it’s derived from corn. Let me know how you go.