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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
Serving Size


Pancake ingredients
200 gGOFREE Rice Pops
1 tspbaking powder
1medium egg
2 tbspolive oil
284 mlcarton buttermilk
50 mlskimmed milk
2 tspfresh red chilli, finely chopped
2olive oil
salt and pepper to taste
200 gthick Greek yoghurt
fresh coriander
Salsa ingredients
4 tbspolive oil
2fresh corn on the cob, ears sliced off and dried in kitchen towel
400 gchickpeas, well drained and dried in kitchen towel
0.5red onion, very finely chopped
4ripe vine tomatoes, chopped
6 tbspfresh 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.


Watch the full recipe video here

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    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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