My Classic Awesome Pancake Recipe
Recipe type: Pancake
Prep time:
Cook time:
Total time:
Serves: 4
- 1.5 cups (200 g) wholegrain or gluten free flour (I used spelt)
- 1 Tbsp flax seeds/ linseeds soaked in 4 times as much water or 1 egg
- 1.5 cups (3/4 pint) unsweetened almond milk or rice milk
- 4 tbsp desiccated coconut flakes
- optional for thickening the pancakes: half a tsp of bicarb soda + ¾ tsp baking powder
- Crack the egg open into the center of a mixing bowl filled with flour.
- Alternatively mix a your flax-based egg alternative in with the flour.
- Whisk everything together, slowly adding the rice milk, until you have a smooth batter.
- Then add the desiccated coconut.
- Add a little water (or more rice milk if you prefer a sweeter taste) – just enough so the batter comes off the ladle easily.
- Heat half a teaspoon of coconut oil in a frying pan over a medium heat.
- When the oil has melted and the pan is hot, spoon the pancake batter into the pan. One by one.
Recipe by Candida Diet Plan at http://candidadietplan.com/spelt-pancakes/
3.2.2045