1 ServingYieldsPrep Time5 minsCook Time15 minsTotal Time20 minsCategoryBreakfastCooking MethodFryingDietGluten Free, Vegan
A straight-forward pancake recipe that's ideal for busy mornings.
3 Large eggs
125 g Brown rice flour
1 tsp Baking powder
1 tbsp Coconut palm sugar
1 tbsp Coconut oil
150 ml Coconut or almond milk
In a food processor or 'bullet' combine the pancake ingredients until frothy.
In a medium frying pan heat a small dollop of coconut oil.
Pour in just enough batter to fill the base of the pan.
Heat until bubbling all over then flip with a fish slice and cook the other side.
Repeat this process until all the batter is used up.
Serve once cooked on both side with a topping of your choice.
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