HEALTHY AND HOMEMADE PANCAKES
This delicious recipe is in the family for years. The mixture is made of basic ingredients that I choose organic and unprocessed. What's better than pancakes for breakfast or for snacking ?
Servings 15 small pancakes
INGREDIENTS
- 4 organic eggs
- 1 cup whole wheat flour - (organic)
- 2 tbsp coconut sugar - (optional)
- 1 tsp coconut oil
- 400 ml rice milk - (or any other non dairy milk)
- 1 pinch salt
- ½ tsp vanilla powder
INSTRUCTIONS
- Stir the eggs like an omelette.
- Add the flour, the coconut sugar (if needed) and oil. Mix well.
- Add ½ of the rice milk and whisk well until smooth.
- Add the rest of the rice milk and whisk again until smooth. Let it sit for 30 minutes.
- Oil a non stick frying pan (small size) with a bit of coconut oil. Heat until it's really hot.
- Add some batter (a big scoop) into the pan, tilting the pan to move the mixture around for a very thin and even layer.
- Allow to cook for about 30 seconds (when the top begins to bubble, it's time to flip the pancake). Flip with a wide flat spatula, sliding slowly the tip of the spatula under the pancake and all around the pancake. Then flip over to the other side, and cook it for another 15 seconds.
- Repeat !!