Rice flour fritters with whey
Rice flour fritters made with whey-based dough are the perfect healthy breakfast option! These low-calorie pancakes will be especially appreciated by those who stick to the gluten-free diet and carefully watch their diet. Ingredients (for 3 servings)
Rice flour - 180 gr (10 tablespoons)
Egg - 1 egg
Milk whey - 220 ml
Baking powder - 0,5 tsp.
Sugar - 25 g (1 tablespoon)
Vanillailla - 2 pinches
Vegetable oil (for frying) - 2 tablespoons
*
Additional (for serving)
Butter - to taste
Sugar powder - to tast
Prepare the necessary ingredients.
The whey should be at room temperature.
In a bowl beat an egg, add a couple of spoonfuls of rice flour of the total volume.
Add sugar, vanilla and baking powder.
Mix with a whisk so that there are no lumps.
Then pour in the milk whey at room temperature.
Stir the dough.
Add the remaining rice flour.
Once again, mix well. Allow the rice pancake batter to stand at room temperature for 5 minutes.
Heat a frying pan, using a cooking brush to grease the bottom with vegetable oil.
Spoon 1.5 tablespoons of batter into the pan, forming round pancakes.
Fry the fritters over medium heat for about 1 minute, until nicely golden. Then flip and fry for another 30 seconds.
Transfer the finished fritters to a plate.
Fry the fritters of the remaining dough in exactly the same way, oiling the bottom of the pan each time. I made a total of 14 pancakes.
We serve rice pancakes on whey to the table, hot or warm, topped with butter, if desired.
If the sweetness of the dough is not enough for you, sprinkle the pancakes with powdered sugar, or serve with honey, jam or condensed milk.
Bon appetit