Rice flour apple pancakes are perfect for the breakfast – no gluten, no sugar, low fat and so easy to make. You can prepare the batter a day before and store it in a refrigerator.
90 g white rice flour
40 g cornstarch
1 g baking powder
a pinch of salt
120 g milk
1 egg yolk
10 g olive oil
1 medium sized apple
1 egg white
1. Place rice flour (90 g), corn starch (40 g), baking powder (1 g) and a pinch of salt into a dry clean bowl and mix well.
2. Add milk (120 g), egg yolk and olive oil (10 g) and whisk until incorporated. Set aside for 15-20 minutes. You can also prepare this mix a day before and store in a refrigerator.
3. When you are ready to bake pancakes, wash and dry 1 medium sized apple. Remove the skin with a vegetable peeler. Shred and add to the batter. Mix well.
4. Beat an egg white with a mixer to a soft peak stage (when you remove the whisk or beaters a peak will form, and then droop). Start on a low speed and slowly increase it.
5. Add beaten egg white to the batter and gently mix with a silicone spatula.
6. Heat a non-stick pancake pan. No need to oil the pan since batter is oily enough for cooking.
7. Spoon about 2 tablespoons of batter onto the pan and spread it into a round.
8. Cook until the surface is covered with bubbles. Carefully flip the pancake and cook for 1-2 minutes.
9. Transfer to a serving plate. If you want to keep pancakes warm, put the plate into the oven (no need to turn it on, just keep the door closed).
10. Serve with salted caramel, maple syrup or your favourite jam.