Prep 10 mins
Cook 10 mins
Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!
- 3 cups powdered milk
- 5 cups chickpea flour
- 2 1⁄2 cups potato starch
- 2 1⁄2 cups cornstarch
- 1 1⁄2 cups glutinous-rice flour
- 1⁄2 cup baking powder
- 2 eggs
- 1 cup water
- Mix all the dry ingredients together.
- To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
- Mix well.
- Heat crepe pan with butter and fry.
- "batter will be thin".
Just a question. The recipe calls for about 10 cups of dry ingredients. Two people would have to be VERY hungry to eat all the resulting pancakes.