vegan pancakes

I was very pleased with this recipe as the pancakes came out really fluffy and soft. This was my first attempt, so I used the self raising flour, but will experiment with other flours like buckwheat ot coconut flour. The lemon is added to chemically react to the baking powder and raising the pancake further, making it more soft and fluffy. Even if you are not vegan, try it out and compare it to your original recipe.

COOKING & PREPARATION TIME: 15 mins

INGREDIENTS for 8 pancakes:

1 cup self raising gluten free flour

1 cup coconut milk

2 tablespoons ground flaxseeds in 6 tablespoons of water

1 tablespoon lemon juice

• make the flax eggs by mixing the flax seeds with the water and let it jellify for 5 mins
• in the meantime place the flour in a bowl and mix the coconut milk with the lemon juice
• place a pan and heat up on high heat and spray oil on it
• mix the flax eggs with the coconut milk and mix in the flour, stir well
• using a ladle pour 2 pancakes at the time on the frying pan, and flip once you see bubbles starting to rise to the surface
• cook on both side for about 2-3 mins each side
• serve on a plate with either savoury or sweet accompaniments

NUTRITIONAL VALUE PER PORTION
energy kcal	113.3
fat	2.3
of which saturated	0.7
carbohydrates	21.3
of which sugars	0.5
fibre	1.4
protein	2.1
salt	0.2