It’s been quite a while since I posted my pancake recipe so I thought I’d give you an updated version as I made them this morning and demolished them in seconds!
I originally created this recipe when I was ill and forced to eat super clean. There are a few things I did keep from those times. A (mostly) refined sugar-free lifestyle is one of them and minimal dairy. But I could never give up my pancakes! This recipe made me realise I could enjoy a food lifestyle that made me feel good and my body thrive, while still enjoying all the foods I’ve always loved!
► 135g plain flour (alt. gluten-free flour, buckwheat etc.)
► 140ml coconut milk (alt. almond milk, rice milk etc.)
► 10ml filtered water
► 1 tsp baking powder
► .5 tsp salt
► 2 tpsn coconut sugar
► 1 egg
► 2 tbsp olive oil spread (alt. butter)
► Sift the flour, baking powder and salt
► Whisk the milk and egg
► Pour the milk and egg into the flour mixture
► Whisk until smooth
► Heat a non-stick frying pan and add a small stick of the olive oil spread
► Add a ladle of batter
► As the pancake starts to rise and bubble on top, turn it over – leave until both sides are golden brown
► Repeat until you have used up all the batter
► Serve with agave nectar, frozen berries, chocolate spread, or whatever you enjoy!
► Makes six fluffy American pancakes.
Tag me in your pancake pictures on Instagram, I want to see your creations and the toppings you love!
Until next time,