Coconut pancakes
For breakfast or afternoon snacks I prefer American-style pancakes, so I made up this healthy version, which is gluten and dairy-free too. These coconut pancakes are not only yummy, but ideal for those with food intolerances or allergies – also, it’s perfect for the health-conscious. Serve it with fruit compote or, if you’d like them sweet, with maple syrup/honey drizzled on top.
Ingredients
Method
- Mix the ingredients together. If the batter is too thick, add some soda water to make a cream-like consistency. Mix in a spoonful of oil, then let it rest for 30 minutes – if time allows.
- Lightly grease a pancake pan (or a flat, non-stick frying pan). Put a few pancake moulds in the pan then pour a small ladleful of batter into each of them. After about a minute, when the surface is no longer runny, push the pancakes out of their moulds and turn them over. Cook for another minute or so. Transfer them to a plate.
- Repeat with the rest of the batter.