⅔ cup(s), (90g)
1 cup(s), (250ml)
¼ cup(s), (55g)
Vanilla bean extract, alcohol free
1 tbs, melted
- Whisk coconut flour, baking powder and ¼ tsp salt in a small bowl. Whisk together eggs, milk, sugar, vanilla and 3 teaspoons oil in a medium bowl. Whisk in flour mixture. Stand batter for 5 minutes to thicken slightly.
- Heat a large non-stick frying pan over medium heat. Lightly brush with some of the remaining oil. Pour ¼ cupfuls of pancake batter into pan. Cook for 3 minutes or until pancakes are browned on the base and tops begin to set. Flip pancakes and cook 2-3 minutes or until browned. Reduce heat if pancakes brown too quickly and lightly brush with remaining pan with more oil repeat to make 12 pancakes.
Top these superb gluten-free pancakes with your favourite fresh fruit for natural sweetness.