About this recipe:A light fluffy pancake, that is suitable for vegans and allergy sufferers. Gluten free flour is available in most supermarkets now. Add whatever you want to these, blueberries, choc chips, walnuts, or sprinkle with fruit and agave nectar.
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Method Prep:7min › Cook:10min › Ready in:17min
Sift flour, baking powder, bicarb, salt and sugars into a bowl.
Add coconut milk and oil and beat thoroughly till smooth.
Heat a pan on medium heat with a drop of oil and then drop small amounts of the batter in to the pan to form the pancakes. Cover the pan, but keep an eye on them they cook quickly. Once bubbles appear on the surface of the pancakes they are ready to turn; flip and cook until done, covering once more.
These are surprisingly quick to cook so be careful not to burn them, serve with your choice of topping or add fruit, chocolate, or nuts to the batter before cooking.
You can use any gluten free flour blend you like but I have found Doves Farm the best all rounder and it is inexpensive and readily available.
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