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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Repeat with the rest of the batter.