Cereal Recipes

    Gluten-Free Chilli Rice Pop Pancakes

    Phil Vickery’s gluten-free Chilli NESTLÉ GOFREE Rice Pops Pancakes recipe – a savoury spin on the classic pancake, topped with a fresh salsa of roasted corn, chickpea and coriander. Make your own gluten free pancakes in 15 minutes! 

    Preparation Time
    15 min
    Cooking Time
    20 min
    Cooling Time
    Skill Level
    Serving Size


    • Pancake ingredients
    • 200 g GOFREE Rice Pops
    • 1 teaspoon baking powder
    • 1 medium egg
    • 2 tablespoons olive oil
    • 284 ml carton buttermilk
    • 50 ml skimmed milk
    • 2 teaspoons fresh red chilli, finely chopped
    • 2 olive oil
    • salt and pepper to taste
    • 200 g thick Greek yoghurt
    • fresh coriander
    • Salsa ingredients
    • 4 tablespoons 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 tablespoons 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 NESTLÉ GOFREE Rice Pop 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.