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Composition - Vickys Savoury Pancakes/Wraps, GF DF EF SF NF:

1. Provide 60 grams gluten free buckwheat flour
2. Make ready 1/4 tsp for salt & pepper
3. You need 1/4 tsp of thyme, basil, oregano etc - optional
4. Take 1 1/2 tsp for Vickys Best Egg Replacer for Vegan Baking + 3tbsp water
5. Require 140 ml light coconut milk
6. Make ready 1 tbsp of olive oil for frying

Vickys Savoury Pancakes/Wraps, GF DF EF SF NF step by step:

1. Add the seasonings to the flour, add the milk then mix to a smooth batter
2. Let sit in the fridge for 30 minutes and give it a good stir with a whisk or fork when ready to use
3. Make up the egg replacer and stir into the batter as you're ready to start cooking
4. Brush a frying pan lightly with olive oil, set on a medium/low heat and pour 1/4 of the batter in (I find it easiest to pour the batter into a jug first, works out to be around 60mls), swirling it around to cover the bottom of the pan
5. Fry for 2 minutes or until the edges are loose and the middle is barely wet then turn over with a fish slice and cook the other side
6. Turn it over and give the other side 2 minutes
7. Repeat with the rest of the batter to give you another 3 pancakes or just make 2 large pancakes
8. Fill with a nice savoury filling like sauted mixed veg, soft 'cheese' & chives etc and roll up

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