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Dairy and gluten-free pancake stacks


  • 1 cup gluten-free plain flour
  • 3 teaspoons gluten-free baking powder
  • 2/3 cup gluten-free rice milk
  • 2 eggs
  • 1 1/2 tablespoons lemon juice
  • 420g can super sweet corn kernels, drained
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon sweet paprika
  • Rice bran oil cooking spray
  • 1 avocado, chopped
  • 150g gluten-free shaved ham, finely chopped


  • Step 1 - Sift flour and baking powder into a large bowl. Whisk rice milk, eggs and 1 tablespoon lemon juice together in a bowl. Add milk mixture to flour mixture. Whisk until smooth. Stir in corn, chives and paprika. Season with salt and pepper.
  • Step 2 - Spray a large non-stick frying pan with oil. Heat over medium heat. Using 2 teaspoons mixture per pancake, cook 6 pancakes for 1 to 2 minutes each side or until lightly browned and cooked through. Transfer to a wire rack. Repeat with remaining mixture, spraying pan in between each batch.
  • Step 3 - Place avocado and remaining lemon juice in a small food processor. Process until smooth. Season with salt and pepper.
  • Step 4 - Place half the pancakes on a platter. Top each with 1 teaspoon avocado mixture and ham. Top with remaining pancakes. Serve.

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