Use as a topping/filling. Blueberry Spread. A jam like spread filled with blueberries. Naturally sweet.
300ml of Milk/Milk substitute such as Rice Milk
1 medium/large egg lightly whisked.
Sunflower Oil or Olive Oil for frying.
Sift the flour into a mixing bowl and add the baking powder and spices.
In a measuring jug mix the milk, egg and vanilla extract.
Add the milk mixture to the flour and combine. Add the coconut syrup and mix vigorously until you have a thick batter.
You can use the batter straight away or chill if you are making your pancakes later in the day.
Use a non-stick frying pan around 5-6 inches (12-15cm) in diameter. Add a tablespoon or so of your chosen oil to the pan and allow to warm.
Spoon enough batter into the frying pan to mostly cover the base. You can use the back of a heat-proof spoon to spread the batter in a circle over the base. Tap the pan on the hob to even out the batter further.
When the ends start to sizzle and turn a golden brown you can then flip the pancake over and cook on the other side. As these are thick pancakes a steady medium heat if preferable to prevent burning.
Layer each finished pancake with kitchen roll so that they don't stick to each other and you can keep these warm in a very low oven until all the batter is cooked.
Try drizzling your favourite syrup over the pancakes with slices of banana or apple and a sprinkling of chopped, roasted nuts. These sweet style pancakes would also taste great with chocolate spread.
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