Name: Coconut pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ cup of coconut milk; ½ cup brown rice flour; ⅓ cup of desiccated coconut (sugar free); 1 Tbsp grated lemon peel; 1 tsp baking powder; 2 eggs, whisked

Coconut pancakes

25 May 2017

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

½ cup of coconut milk
½ cup brown rice flour
⅓ cup of desiccated coconut (sugar free)
1 Tbsp grated lemon peel
1 tsp baking powder
2 eggs, whisked

Instructions

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.

Tips

If you don’t have any pancake moulds/rings - just pour a ladleful of batter in the middle of the pan and make a circular shape with the bottom of the ladle. You can make 3-4 pancakes in one batch.