#AllergicToEverythingⓇ Cheddar and Turkey Stuffed Rice Flour Arepas
A perfect Christmas morning. Crepes gone wrong, yet turned so right. When the batter got too thick, we improvised. And Cheddar Turkey Stuffed Rice Flour Arepas were born.
- 1 cup gluten-free pancake mix (I used Trader Joe’s mix)
- 1 1/2 cups milk or cream
- 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
- 2 Tbsp canola oil
- 1 cup leftover turkey, sliced
- 1/3 cup cheddar cheese, thinly sliced or shredded
- butter and/or canola oil for the pan
- a lid (to crisp and melt the Arepa)
In a mixing bowl combine the pancake mix, milk, flax egg, and canola oil.
Melt a dash of butter and a splash of canola oil in a frying pan over medium heat.
Ladle in 1/2 to 1/3 of the mix into the pan. Top with turkey and cheddar. Cook for 3-5 minutes covered with a lid. We used a small saucepan lid to cradle in the baking mix in order to help form the arepas (see the picture below).
Flip the arepa and cook for another 3-5 minutes. Continue cooking until both sides are crispy and golden brown.
Blot with a paper towel to remove excess oil.
Delish when served with fruit and bacon.
- Use any allergen-free boxed pancake mix (this is the one I used by Trader Joe’s) or whip up the base of the pancake/arepa from scratch.
- I use ground flaxseed as my egg replacer. To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water. My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water. This is the flax I use: Spectrum Essentials Organic Ground Flaxseed. I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.
Recipe Source: AllergicToEverything.life. All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.