Gluten free
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
- Medium
- Serving Size
- 4
Ingredients
| Pancake ingredients | |
| 200 g | GOFREE Rice Pops |
| 1 tsp | baking powder |
| 1 | medium egg |
| 2 tbsp | olive oil |
| 284 ml | carton buttermilk |
| 50 ml | skimmed milk |
| 2 tsp | fresh red chilli, finely chopped |
| 2 | olive oil |
| salt and pepper to taste | |
| 200 g | thick Greek yoghurt |
| fresh coriander | |
| Salsa ingredients | |
| 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 |
Instructions
- 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.
Footnotes
Let'stalk
We've tried to answer as many of your questions as possible. You can search them all here:
Do Nestlé products in emerging countries have more salt than products in developed/developing countries?
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
How can I find foods made with whole grain?
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too. It’s easy to know if a Nestlé breakfast cereal is made with whole grain: just look out for the Green Banner and whole grain tick on top of the box.
I’ve heard a low GI diet can help me lose weight. Is this true?
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Why does Nestlé label vegetable oil?
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.
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