• Emily Dawson

Coconut Pancakes

For Slow Sunday Morning's



**Vegan | Gluten Free | Processed sugar free


Makes enough for 4


20/30 mins to make.


Equipment:

Blender & a frying pan.


Ingredients:


2 cups of rice flour

1 cup of tapioca flour.

1 egg

1 pint or more according to thickness ,of almond milk or any nut/rice/oat/dairy milk

1 tsp. Cinnamon.

4 tablespoon spoons of warmed coconut oil to add & use for each batch of frying.


Serve:


Full fat whipped coconut cream

Fresh or cooked blueberries,

Chopped banana

Sprinkle of cinnamon +

Maple Syrup (optional)


To Make:

1. Prepare the serving plates and toppings ready to go!


2. Place pancake ingredient into your blender, blend the batter to a consistency that is not too thick not to milky, if you have time allow to sit for a while it will thicken slightly.


3. Meanwhile- prepare your frying pan to a high tempreture (not burning) warm the coconut oil, decanter for use be aware that over-heated coconut oil spoils quickly & odours badly.


4. Pour batter into the hot pan, make small pancakes as they are less likely to break up, you can fry 3 at a time in the pan.


5. Gather family/friends at the table ready for hot pancakes!


6. Fry until slightly golden around the edges on both sides, slide onto a plate & serve with toppings of choice.


7. Serve your pancakes with fresh or cooked mixed summer-berries sliced banana and or any soft fruits in season with a scoop of whipped coconut cream and served with a sprinkle of cinnamon.

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