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
- 0
- Skill Level
- Medium
- Serving Size
- 4
Ingredients
- 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
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 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.