- 110g rice flour
- pinch of salt
- 2tbsp ground flaxseed meal mixed with 6tbsp water
- 200ml rice milk mixed with 75ml water
- 50g free-from spread
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.
- Make a well in the centre of the flour and pour in the ground flaxseed meal mix into it.
- Begin whisking the mixture, making sure to incorporate any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
- When all the liquid has been added, scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
- Melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl to use to grease the pan when cooking the pancakes.
- Now get the pan really hot, then turn the heat down to medium and ladle around 2tbsp of the batter into it
- As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook.
- Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate, add your topping of choice and enjoy.
7 years to diagnosis 
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