Curried cheesy pancakes and sauerkraut
Makes 6 pancakes
(Gluten-free and can be dairy-free)
- 5 eggs
- 1 cup water
- 2 ½ cups rice flour
- 1T sunflower oil
- 3t curry powder
- 1t turmeric powder
- ¼t black pepper
- ½ t salt
- pinch of citric acid, or 1T apple cider vinegar
- ¼ t onion powder (if you have it)
- 2T tamari
- ¾ cup almond milk (or any milk)
- oil or butter for frying
- grated cheese - optional
Mix everything except the almond milk together. Add the almond milk until you get the consistency you want. The mixture should be quite thin when ready.
Ladle into a hot, oiled frying pan. You want this to be slightly thicker than a crepe consistency. If you want the pancakes to also be cheesy, sprinkle some cheese over the liquid now. Cook until the top has dried out and flip. The cheese will go golden, crunchy and delicious as it cooks on the bottom of the pan.
When cooked, fill the pancakes with sauerkraut, fresh green salads, extra cheese, or anything you like in pancakes!
Warning: these are incredibly more-ish!