*According to me and my high pancake demands
Grain, dairy, sugar free Sunday morning bliss
Coconut or sunflower oil for frying
Takes 10 – 15 Minutes
- First, melt the coconut oil in a large frying pan that you’ll use for frying the pancakes.
- In a large bowl-electric whisk the eggs and the now liquid coconut oil.
Proper whisking is what makes these so fluffy. If you are doing it by hand, give it a good whisk. If you want super-fluffed towering pancakes you could even separate the egg whites, fluff them up separately and then fold into the final mix.
- Add the other liquid ingredients (nut/soya milk and stevia if using)
- Mix the dry ingredients in a separate bowl.
Then fold this mix into the wet bowl, not over-mixing.
- If possible, leave the mixture for a few minutes so the flour can absorb the liquid and you can adjust the consistency with milk if needed.
- Oil your frying pan over a moderate heat. (coconut or sunflower oil)
- Pour a spoonful onto the oil, I usually spread it out bit to be around 10 cm diameter, cooking three at a time. When bubbles start to form on the top, FLIP EM!
The trick is not to overcook the pancakes to keep them moist. Remember they will carry on cooking inside once you take them out of the pan, so if in doubt, take them out!
- Raw cacao powder with a dash of maple syrup
(spread with the nut butter creates a healthy Nutella, mmmm)
- Fruits, usually berries or banana (limit if on the anti-Candida diet)
- Chia seeds
- Thick part of coconut milk or goat’s yoghurt
- Flaked almonds or pecans
Pancakes are easily freezable in baking paper, ready for next pancake feast. Or keep them in the fridge for upto two days to grab in for an afternoon snack. Num num num.