gluten free vegan savoury pancakes served up with slice chicken, and a tomato free avocado salsa (pictured with a mayo free coleslaw, grated cheese and red pepper chutney)

Are you lacking in dinner inspiration? Are you struggling to come up with something interesting to feed yourself and your family? Well we have you covered. Something quick and easy you can through together with leftovers of freshly cooked meat and veggies. It’s also a dish you can get really hands on with – great for the kids! With these gluten free savoury pancakes you can cover them in toppings, roll them, dip them, tear them but you might not want to share them…

free from gluten wheat dairy egg nuts tomato soya mustard

 

One of our favourite parts of the meal is our tomato free avocado salsa! It’s takes about 10 minutes to make and you need to do is mash all the ingredients up in a bowl and then you’re done. Very quick, very easy and very little washing up! đŸ˜€

free from gluten wheat dairy egg nuts tomato soya mustard

What’s more this meal is completely gluten free, wheat free, nut free, peanut free, egg free and could be made completely dairy free and or vegan just depending on what toppings you choose. What a winner, not to mention delicious and so much to eat!

free from gluten wheat dairy egg nuts tomato soya mustard

So without further ado, we bring you…

free from gluten wheat dairy egg nuts tomato soya mustard

Savoury Pancakes With Chicken, and Avocado Salsa

Makes 6 pancakes

Serves 2-3 people

Ingredients:

  • 400g cooked chicken breast, sliced/shredded

Pancakes:

  • 55g ground rice
  • 35g tapioca flour
  • 40g coconut flour
  • salt to taste
  • 1 tbsp olive oil
  • 300ml water

Avocado Salsa:

  • 1 small garlic clove, finely diced
  • 1 handful finely diced red onion
  • 1 large avocado
  • squeeze of fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • 1/4 tsp paprika
  • salt and freshly ground pepper to taste

 

Method:

  1. Make pancake batter: In a bowl mix the dry ingredients for the pancakes, make a well in the centre and add the oil then the water and mix until it looks like a runny grainy batter.
  2. Heat a frying pan on a high heat until hot. Test the pan by putting a little bit of batter in. If it sizzles straight away the pan is ready, if not heat a bit longer and then test again. When hot add 1-2 tablespoons of pancake batter, using the back of the spoon, spread until it forms a flat round shape. Fry until it has browned on the first side, about 3-4 minutes. Then flip it over and cook on the other side until it has browned also, about 3 minutes. Continue to do this until all the batter has been used up.
  3. While your pancakes are cooking you can prepare the avocado salsa. If you would like, fry the onions and the garlic until golden before adding to the avocado salsa for a richer flavour. Check on your pancakes.
  4. In a bowl, put all the fleshy goodness of the avocado and discard the skin and stone. Mash the avocado up a bit. Now add the rest of the ingredients and mixed until even. Check on your pancakes.
  5. Slice your cooked chicken breast.
  6. Check on your pancakes.
  7. Once you have used up al the pancake mix, you are ready to serve!

Add coleslaw, a green leaf salad and some grated cheese to the table and you are set for an absolute feast!

What did you think of this recipe? Did you adapt it for your allergies? Let us know by leaving a not in the comment section. We’d love to hear from you!

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