40 gr coconut meal (if you can’t find this in your local shop, just use some more almond meal)
3 eggs(or the chia-flaxseed mixture))
200 mlalmondmilk (or Coconut I regulary use Alpro Coconut Original)
1 tsp of cinnamon
1 tsp of (gf) baking powder
1 pinch of salt
1 tsp of baking soda
1 tbsp of vegetable oil
Werkwijze
Mix the dry ingredients and the wet ingredients in separate bowls.
Add dry and wet mixture together and stir well until all lumps are gone.
This is a thick batter, not so liquid, but this is normal for the type of pancakes you are about to bake.
Heat some vegetable oil in a small frying pan and add 2 or 3 tbsp of batter at a time for nice medium sized pancakes.
You need to be patient when baking because this batter is very fragile. Wait until most of the bubbles on top of your pancake are gone, before flipping your pancake. Baking at a low temperature/fire is necessary!
Serve with some maply syrup or fresh berries.
Enjoy!
Nutrition Information
Serving size: 6 pancakes
Recipe by Must Be Yummie at https://mustbeyummie.com/amandelpancakes/