Gluten Free Oat Bran Pancakes | Bacon, Spinach and Sweet Corn Filling

Ingredients for the pancakes:

1/4 Cup Wite Rice Flour

1/4 Chick pea Flour (This can be replaced with another 1/4 cup cassava flour)

1/4 Cup Potato Flour

1/4 Cup Cassava Flour

1 Tablespoon Oat Bran

1 Teaspoon Baking Powder

2 Tablespoon + 1 teaspoon white sugar

1/2 Teaspoon Salt

1 Teaspoon Vanilla Essence

1 Large egg

3/4 Cup Milk

1 Tablespoon Butter, melted

Butter/oil for frying

Method:

Mix together all the flours, sugar, baking powder and bran.

Mix the melted butter with milk, then add the egg.

Add the egg mixture to your flour mixture.

Cook the pancakes one by one in your pancake pan. This mixture makes 4 pancakes.

Filling Ingredients:

1 Cup Diced, Minced bacon

2 Tablespoons Oil

2 tablespoons mayonnaise

1 Cup finely chopped spinach (this was for a child who hates vegetables, you don’t have to chip your spinach as fine as I did if you enjoy spinach)

1/2 Cup Cooked Sweet Corn off the cob

Method:

Fry the bacon for 5 minutes, add the sweet corn, and spinach and fry for a further 5 minutes.

Take off the stove and put in a bowl. Let it cool for a few minutes then add the mayonniase.

Add about a tablespoon of this bacon mixture to the edge of your pancakes and wrap, folding the ends inside. Cut the filled pancakes in half and enjoy.

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