Mornings are a very beautiful and special part of my day. It normally starts very early with a run in the gym and then I fall into the kitchen and start cooking breakfast. My favorite meal of the day.
I firmly believe that if your morning starts well it paves the mood for the rest of the day. And this includes a good meal. I make pancakes at least once a week not only because I love them but my toddler ABSOLUTELY loves it!
This recipe is a delicious alternative to my usual pancake recipe and yields beautiful light and fluffy little pancakes.
I added some sliced banana, toasted walnuts and maple syrup.
Another great addition is natural yogurt or creme fraiche, just to add to the moreish’ness of this delectable delight. And if you have time to spare, these will also love a drizzle of homemade salted caramel sauce.
To save you time in the morning, the batter can be made the night before, wrapped with clingfilm and stored in the fridge.
ingredients | makes about 12-15 | easy
1.5C plain flour
2T castor sugar
2t baking powder
1/2t baking soda
1/2t fine salt
1/4C desiccated coconut
1 can (400ml) coconut milk
1t vanilla paste or 1.5t vanilla essence
bananas, to serve
maple syrup, to serve
toasted chopped walnuts, to serve
creme fraiche / natural yogurt to serve
icing sugar, for dusting
Combine all the ingredients in a large bowl. Using a handheld blender or whisk, beat until smooth.
Heat coconut oil or olive oil in a non-stick frying pan and drop about 1/4 cup batter into the pan for each pancake. Cook until you notice little bubbles on the surface, about 1 – 1 1/2 minutes. Turn and cook for a further 30 seconds to one minute until lightly browned.
Serve warm with your choice of topping.
Yours in food x