Quick and Easy Pancakes
- 16 - 30 Minutes
- 150g gluten free plain white flour
- 2 large eggs
- 280ml Tilda Rice MLK
- 1tbsp sunflower oil plus a little extra for frying
Put the flour, eggs, Rice MLK and oil into a large bowl and whisk together until smooth (allow to stand for at least 30 minutes).
Heat a pan over a medium heat and brush lightly with oil.
Ladle a spoonful of the pancake batter into the pan and allow to cook until golden on each side.
Serve with toppings of your choice - lemon, fresh fruit etc.