Pancake batter
- 1 ½ cup Brown Teff Flour
- 1 tsp baking powder
- 1 ¼ cup nut milk*
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp grated fresh nutmeg
- 1 tbsp vanilla extract
- 1 tbsp coconut oil*
Toppings
- ½ cup coconut yoghurt*
- ½ cup coconut flakes toasted
- 1 punnet fresh raspberries
- ½ cup coconut nectar*
Method
- In a large bowl, thoroughly mix all of your pancake batter ingredients and leave to rest for a few minutes.
- Heat a large, nonstick fry pan over a medium heat and add ¼ tbsp. of your coconut oil.
- Using a ¼ cup measure, pour 3-4 even sized pancakes into your pan, depending on its size and cook for 3-4 minutes until little holes form around the edges, this means they are ready to flip and cook for a further 2 mins, remove from pan onto a plate and cover with a tea towel, repeat until all your batter is used up, this should make 10 pancakes.
- Stack as many pancakes as you like on your plate, top with yoghurt, flakes, berries and nectar and eat them up! Great hot or cold the next day.
*Milk, oil, yoghurt and nectar can always be replaced for more conventional items if you like or have that in your shopping
Recipe inspiration courtesy of Outback Harvest.