“Buttermilk” Pancakes 

INGREDIENTS

  • 150gr Wheat Free Flour

  • 40gr Coconut Sugar

  • 1 1/2 Teaspoon Baking Powder

  • 1 Teaspoon Bicarbonate of Soda

  • Pinch of Sea Salt

  • 1/2 Teaspoon Grounded Cinnamon

  • 240ml Almond Milk

  • 1 Teaspoon Apple Cider Vinegar

  • 1 Banana, mashed

  • 15ml Coconut Oil and extra for cooking

  • Toppings of your choice like fresh berries, maple syrup, coconut yoghurt or my home made Nutella recipe

INSTRUCTIONS

  1. In a large bowl, thoroughly combine the dry pancake ingredients. Mix together the almond milk and apple cider vinegar in a jug, set aside for several minutes and allow to curdle - this will be the “buttermilk” effect.

  2. Whisk the banana and coconut oil into the almond milk mixture. Make a well in the dry ingredients and add the milk mixture, folding gently until well mixed. Allow the pancake mix to sit for a while - the pancakes will be more fluffier.

  3. Heat some coconut oil in a frying pan and add a small ladleful of mixture to form a pancake. Cook until bubbles appear on the surface before flipping it over and cooking for a further few minutes on the other side.

  4. Serve the pancakes with fresh berries, maple syrup and coconut yoghurt, home made Nutella or any other toppings of your choice.

8 PANCAKES