Gluten-Free Chilli Rice Pop Pancakes
Phil Vickery’s gluten-free Chilli Rice Pop Pancakes – a savoury spin on the classic pancake, topped with a fresh salsa of roasted corn, chickpea and coriander.
- Preparation Time
- 15 min
- Cooking Time
- 20 min
- Skill Level
- Serving Size
|200 g||GOFREE Rice Pops|
|1 tsp||baking powder|
|2 tbsp||olive oil|
|284 ml||carton buttermilk|
|50 ml||skimmed milk|
|2 tsp||fresh red chilli, finely chopped|
|salt and pepper to taste|
|200 g||thick Greek yoghurt|
|4 tbsp||olive oil|
|2||fresh corn on the cob, ears sliced off and dried in kitchen towel|
|400 g||chickpeas, well drained and dried in kitchen towel|
|0.5||red onion, very finely chopped|
|4||ripe vine tomatoes, chopped|
|6 tbsp||fresh coriander, roughly chopped|
- Heat the 2 tbsp olive oil in a wok or large frying pan.
- Add the corn and chickpeas sauté over a high heat to take a little colour, then add the onion and soften for 1 minute.
- Tip into a bowl and add the chopped tomatoes and season well with salt and pepper.
- Next place 150g of the Rice Pops into a food processor and blitz on high speed for 1 minute.
- Tip the Rice Pop flour, baking powder, salt into a bowl and mix really well.
- In a separate bowl place the egg, oil, buttermilk and fresh chilli and whisk well together.
- Gradually add the wet mix to the dry mix; you should end up with a loose but thickish batter, with a dropping consistency. You may need to add a little milk if the batter is too thick.
- Just before cooking add the last 50g Rice Pops.
- Heat a large non stick frying pan and then add the 2 tbsp of oil.
- Spoon in the pancake mixture making 4 small pancakes.
- Cook for 2-3 minutes, and then flip over; they should be light brown. Repeat and keep them warm.
- When ready to serve, lay 2 pancakes onto a warm plate.
- Top the pancakes (2 each) with the corn mixture, evenly.
- Top with more fresh chopped coriander and a nice spoon of thick Greek yoghurt.
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