Vickys Savoury Pancakes/Wraps, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with flour, salt, thyme, Egg, rice, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add the seasonings to the flour, add the milk then mix to a smooth batter
2
Let sit in the fridge for 30 minutes and give it a good stir with a whisk or fork when ready to use
3
Make up the egg replacer and stir into the batter as you're ready to start cooking
4
Brush a frying pan lightly with olive oil, set on a medium/low heat and pour 1/4 of the batter in (I find it easiest to pour the batter into a jug first, works out to be around 60mls), swirling it around to cover the bottom of the pan
5
Fry for 2 minutes or until the edges are loose and the middle is barely wet then turn over with a fish slice and cook the other side
6
Turn it over and give the other side 2 minutes
7
Repeat with the rest of the batter to give you another 3 pancakes or just make 2 large pancakes
8
Fill with a nice savoury filling like sauted mixed veg, cheese & chives etc and roll up
294
kcal
Calories
22
g
Fat
19
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 60 grams gluten free buckwheat flour, 1/4 tsp salt & pepper, 1/4 tsp thyme, basil, oregano etc - optional, 1 1/2 tsp Vickys Best Egg Replacer for G Free Vegan Baking + 3tbsp water, and more.
Yes, Vickys Savoury Pancakes/Wraps, Gluten, Dairy, Egg & Soy-Free falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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