Coeliac friendly pancakes

This actually evolved from my mad panic on pancake day when I realised my coeliac friend was staying the night so I better get inventive with my pancake recipe. It was such a success that I have made them several times since as a cheeky brunch with a glass of fizz. The only thing I would say is that this recipe works much better for savoury pancakes. The sweet were still tasty but the rice flour means this is definitely made for a lovely savoury filling.

Now I'm not going to pretend I've invented a pancake recipe because they are all some variation on the same thing. Last pancake day I used a BBC Food recipe - all I did was replace the 100g plain flour with 100g rice flour. I could patronise you with a copy and paste version with my one tweak but there is no point, you just need to know that rice flour works well in this particular recipe.

The other thing that's good to have up your sleeve is a great savoury filling to go in these. I know some people think savoury pancakes are a bit odd but if you haven't tried them I promise this filling will convert you.

Garlic mushroom and goat's cheese filling

Small white onion, diced
2-3 cloves of garlic, finely sliced
Butter
Chestnut mushrooms, sliced
Oregano
Salt and Pepper
Goats cheese - I used a creamy one

Gently fry the onion and garlic in the butter until soft.
Add your mushrooms, oregano, salt and pepper then keep frying.
When the mushrooms are cooked stir in the goats cheese and allow to melt into the pan, taste and adjust for seasoning.
Stuff into your waiting pancakes!