Gluten-Free CHILLI RICE POP PANCAKES WITH ROASTED CORN CHICKPEAS TOMATOES RED ONION & CORIANDER

    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
    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.