vickys thin pancakescrepes gluten dairy egg soy free

Ingredients vickys thin pancakescrepes gluten dairy egg soy free

2 tbsp milled flax or chai seed
6 tbsp water
158 g brown rice flour
120 g oat flour
3 tbsp sugar
480 ml water or thin milk such as plant or nut milk
2 tsp vanilla extract

how to make vickys thin pancakescrepes 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!