Vanilla Pancakes

Vanilla Pancakes
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 160ml coconut milk
  • 1 teaspoon apple cider vinegar
  • 125g gluten-free flour
  • ½ teaspoon gluten free baking powder
  • 1/8 teaspoon baking soda
  • 4 tablespoons agave nectar or maple syrup
  • Seeds from 1 vanilla pod or 1 tablespoon vanilla extract
  • 3 tablespoons readymade apple sauce
  • 4 tablespoons warm water (optional)
  • Coconut oil for cooking
  • Maple syrup or readymade salted caramel sauce for serving

  • Method

  • 1
    Combine coconut milk and apple cider vinegar and allow to stand for five minutes.
  • 2
    Sift flour, baking powder and baking soda in a medium sized bowl.
  • 3
    Whisk together the coconut and cider vinegar milk mixture, agave nectar or maple syrup, vanilla and apple sauce.
  • 4
    Add the wet ingredients to dry ingredients and mix until completely combined.
  • 5
    If the batter is too stiff, add up to ¼ cup of warm water to create a more liquid consistency. Batter should not be completely runny and still spoon-able.
  • 6
    Heat a small amount of coconut oil in a non-stick pan. Add one tablespoon of batter, per pancake, to the pan. Allow to cook for two minutes or until air bubbles start to form on top of pancakes. Flip pancakes over and allow to cook through on medium heat.
  • 7
    Remove the pancakes on to a warm plate and repeat the cooking process with the remaining batter.
  • 8
    Serve the pancakes with maple syrup or salted caramel sauce poured over.