140 g/1 cupself-raising floursee notes for gluten-free options
250 ml/1 cupcoconut milkfull-fat
1tablespoonsugarcoconut, raw, or maple syrup
Instructions
In a mixing bowl, mix the dry ingredients (self-raising flour and sugar, if using) with the wet ingredients (coconut milk/cream and syrup, if using) until well combined. You may need to adjust with more flour (if too runny) or more coconut milk (if too thick).
Heat some oil in a frying pan over medium heat. Once hot, drop 2-3 spoonfuls of the pancake batter per pancake into the pan. Leave enough space in between the pancakes as they will spread during the first couple of seconds.
Fry the pancakes for about 2-3 minutes. When the bubbles show up on the surface, flip the pancakes and fry for another 2 minutes.
Place the pancakes in a stack on a plate or spread them out—whatever you prefer! Top with your favourite toppings and enjoy!
Notes
Gluten-free: You can use a self-raising, gluten-free flour blend for this recipe. If using a scale for measurement, use rather 120 g as gluten-free flour is lighter.The batter can be quite sticky when made with gluten-free flour. This is normal! Just make sure, it's not too tough. In this case, add more coconut milk or water!Without Blend: The only plain gluten-free kinds of flour that will work in this recipe are buckwheat flour, green banana flour and almond flour in combination with tapioca. Don't forget to add 1 teaspoon baking powder here!