Gluten-Free Moroccan Pancakes (Beghrir)
Light and spongy Moroccan pancakes, naturally gluten-free, perfect with honey and butter.
Ingredients
- 1 cup Fine white rice flour
- 0.5 cup Tapioca starch
- 1 tsp Active dry yeast
- 0.25 tsp Salt
- 2 cups Warm water
- 2 tbsp Honey
- 2 tbsp Melted butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine rice flour, tapioca starch, yeast, salt, and warm water.
- 2Blend until smooth, about 1 minute.
- 3Let the batter rest for 15 minutes.
- 4Heat a non-stick skillet over medium heat.
- 5Pour 1/4 cup of batter onto the hot skillet. Cook until small holes appear and the pancake is set, do not flip.
- 6Remove from skillet and serve with honey and melted butter.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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