Coconut pancakes

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 intolerancesΒ or allergies - also, itβs 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
- Β½ cup of coconut milk
- Β½ cup brown rice flour
- β 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 donβt 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.Categories
- Meal Type: - Breakfast - Brunch - Everyday - Kids Food - Lunch - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - Fusion
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Exotic Fruits - Other Flours - Rice
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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