Gluten-free brown rice pancake mix (no added sugar) 200g

Made with Hokkaido soy flour and domestic brown rice flour

Fluffy and gentle taste

Gluten-free pancakes are easy to make

～We are particular about the ingredients and the composition～

The ingredients used are domestically produced brown rice and soybeans, and the baking powder does not contain aluminum.

Precisely because it is simple, we have paid particular attention to the ingredients and the mixture, so even if you make it plain, you can bake fluffy and delicious pancakes.

It has just the right amount of saltiness, making it perfect for savory pancakes. You can also add sweetness to it to make baked goods.

~No sugar, eggs or dairy products~

This pancake mix is also free of sugar, eggs and dairy products.
You can easily enjoy gluten-free vegan pancakes at home by making them with soy milk, rice milk, or water instead of milk or eggs.

■No sugar, eggs, or dairy products
■ In addition to pancakes, it can also be used for steamed bread, donuts, cookies, etc.

[How to make vegan pancakes]

Ingredients (10-12cm diameter, 4-6 pieces)

●1 bag of this product (200g)

2 tablespoons oil

●230ml soy milk (or water)

1. Put oil and soy milk (or water) in a bowl, then add this product and mix well.

2. Heat a frying pan over high heat, then let it cool slightly on a wet cloth, pour in the batter in a circular shape, and cook over low heat for about 3 minutes.

*If using an iron frying pan, apply a thin layer of salad oil. If using a hot plate, set it to about 160°C and make sure it is sufficiently heated before cooking.

3, When small bubbles start to appear, flip it over and cook for about 2 minutes. If it is cooked through, it is done.

Tip: If you add about 2 tablespoons of a sweetener such as maple syrup to the batter, it will bake up fluffier.
(In that case, reduce the amount of soy milk (or water) by 2 tablespoons.)

[Healthy because it's not fried! Baked donuts recipe]

Ingredients (6 servings)

・Brown rice flour pancake mix 100g
・30g almond flour

＜A＞
・30ml rapeseed salad oil
・100ml soy milk
・40ml maple syrup

<For cocoa dough>
・6g cocoa powder

＜Toppings＞
・Carob chocolate chips (as needed)
・Cinnamon powder (appropriate amount)
・Coconut flakes, nuts, etc. (as needed)

How to make

1. Mix the pancake mix and almond flour.

2. In a separate bowl, combine the ingredients in (A) and mix with (1). Divide the batter in half, keep one half plain and mix the other half with cocoa powder.

3. Lightly coat a donut mold with oil (not included in the recipe) and pour in 3 equal portions of the plain and cocoa batter.

4. Bake in a preheated oven at 190 degrees for 18 minutes. Once cooled, decorate with toppings.

Comment Points

When pouring the batter into the mold, use a piping bag to get a nice shape.
It's delicious either plain or with a variety of toppings.

[Gluten-free thin bread, perfect for curry!]

Ingredients (for 2 pieces)

・1 bag (200g) of Osawa brown rice flour pancake mix
・100g soy milk yogurt
・30-45g water
・10g maple syrup
・10g olive oil
・Olive oil for finishing

How to make

1. Put the pancake mix in a bowl and mix with the soy yogurt, water, maple syrup and olive oil.

2. Once it comes together, let it rest for about 10 minutes, making sure it doesn't dry out.

3. Divide the dough into two equal parts, form them into teardrop shapes, place them between baking sheets, and roll them out with a cotton swab.

4. Slide the dough into the heated frying pan along with the baking paper, cover, and bake on low heat for 3-4 minutes. When golden brown, flip it over and bake for another 3-4 minutes.

5. While still hot, brush with olive oil and serve.

Comment Points

It's crispier than naan and easier than bread! No fermentation required!

You can easily make instant bread of your favorite flavor using sugar-free mixed flour.

Adjust the amount of water depending on the amount of soy milk yogurt. It will expand when baked, so spread it thinly.