A recipe I came up with after having too many chopped veggies. Also inspiration from Roti. It is easy, simple and satisfying. This gluten-free pancakes recipe is a wonderful kid-friendly lunch idea for school lunches. This is also a quick freezer-friendly meal- just make in batches and freeze the cookes pancakes and remove when ready. Pop on in a toaster and eat up!

Gluten-Free Flour Mix!

You can always buy ready gluten-free mixes like the Namaste Flour Blend– this option is cheaper and they have figured out the right blend, no need to test and waste flour!

Let’s talk about the flour mix I used for the recipe. I used rice flour and semolina- two gluten-free options. Rice flour tends to be a bit plasticky if it’s not cooked properly or not mixed with any other flours. You can also make these with a mix of coconut flour and almond flour- or just replace the semolina in the recipe with almond flour. Coconut flour doesn’t bind well, so watch out from that.

Prep: 10 minutes Cook Time: 15 minutes Serves:4

Ingredients:

Flour mix: 1 cup of rice flour and 1/4 semolina If using the- Namaste Organic Gluten-Free mix– just add 1 1/4 cups flour

2 cups chopped finely veggies (I used zucchinis, tomato, onion, and carrots)

Pinch of salt

1 teaspoon garlic powder

2 tablespoons Organic herb seasoning

1 teaspoon pepper

2 cups of water

Preparation:

Mix the rice flour, semolina, salt, garlic powder, herbs and pepper in a bowl Slowly add water and mix until all water is added and until you have a pancake-like batter Heat up a nonstick pan Pour 5-inch sounds and cook for 3-4 minutes on each side

Enjoy the pancakes hot.

Notes: You can use other flours, make sure batter is same consistency as pancakes

Check out my Vegan Crepes Recipe!