Phil Vickery’s gluten-free Chilli Rice Pop 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
- 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
- 200 g thick Greek yoghurt
- 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 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.
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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.
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
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 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.
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.