When making these pancakes it’s important to remember that the batter works a little different to that of traditional pancakes. Please ensure you keep your pan on a nice low heat and cover with a lid (one without holes) so that they cook through. A blender or Thermomix is the hero in making these pancakes quickly with minimal fuss. They work every time and are a big hit on the weekends!
1/2 cup milk (110ml) (can substitute coconut milk, almond milk or any other milk)
1-2 tbsp freshly squeezed lemon juice
1/4 cup (20g) coconut flour
1/2 cup (50g) tapioca flour (can substitute rice flour)
1 tsp bicarb soda
Coconut oil or butter to grease the pan
Fresh or frozen berries (if using frozen then heat in the microwave for 30 sec)
Mascarpone cheese, cream or full fat greek yoghurt
1/2 tbsp rice malt syrup, maple syrup or honey
Or anything you like!
In a blender, place the eggs, banana, milk and lemon juice and blend until smooth.
Add the remaining ingredients (leaving the bicarb soda until last) and blend again until smooth.
If you notice your mixture getting a bit too thick while in the blender (this is because the coconut flour has absorbed too much of the liquid. Coconut flour brands can vary), add 1 tbsp extra milk and blend again. Continue adding milk until it’s a “normal” runny pancake mixture.
Heat the coconut oil in a fry pan on a low heat.
I have 2 pans going so that the pancakes are all ready at the same time
Pour some of the mixture into the fry pan, cover with a lid and allow to cook until the pancake is golden brown on the bottom (or for about 3-4 mins).
It is essential that you cover the pancakes with a lid. The mixture is very thick so you will need the pan on a low heat, with a lid so that the pancake can cook through.
Use a spatula to flip the pancake and cook until the other side is golden brown.
Repeat until all the mixture is used.
Serve with some of the listed toppings or get creative with your own favourites.