Quick & Easy Pancakes
Ingredients
250g spelt flour (white and/or wholemeal) or 220g plain gluten free flour
2 tsp baking powder
1/4 tsp fine sea salt
300g rice-almond milk or coconut milk (or alter amount depending on preferred thickness)
30g macadamia oil or soft butter
1/4 tsp vanilla powder
1 egg (optional – see notes)
coconut oil for cooking pancakes
Instructions
1. Place dry ingredients into a Thermomix bowl and blend 5 sec/speed 5.
2. Add remaining ingredients (except oil for cooking) and blend 10 sec/speed 5.
3. Heat a heavy-based frying pan over medium-high heat and add 1-2 Tbsp coconut oil. Once it melts, pour in 10cm circles of pancake batter, and turn the heat down slightly to make sure the pancakes don’t burn.
4. Cook until bubbles are forming and popping in the batter, and the edges are becoming crisp. Turn over and cook until lightly browned.
5. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil, and continue cooking pancakes until the batter is finished.
6. Serve hot with butter (opt) and pure maple syrup, or sprinkled with Rapadura or coconut sugar and freshly squeezed lemon juice. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as Pikelet, or reheated under the grill.
Notes
To make these egg free you can use egg replacer, chia eggs (1 Tbsp chia seeds + 3 Tbsp water), or half a mashed banana, or just add a little extra milk.
For nut-free, use olive oil, coconut oil or butter, and coconut milk instead of rice almond milk.
Find it online: https://quirkycooking.com.au/2013/10/quick-easy-pancakes-3-ways/