AuthorJanellaRecipes and image from Janella’s Wholefood Kitchen by Janella Purcell
In a bowl, mix the dry ingredients together, then add the fruit and juice or soy milk. Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more juice or flour if needed.
Heat ½ tablespoon of oil in a frying pan over medium heat, then pour about ½ cup of batter into the pan. Fry until tiny bubbles appear on the surface and the bottom is golden brown, then flip. Cook this side until golden, then transfer to a plate and keep warm. Using a little more oil, repeat with the remaining batter.
Serve the pancakes with fruit, yoghurt and a sweetener if you like.
I have used three different flours in this pancake recipe, but you can use only one or two if you like - just have the final quantity equal 2 cups. The fruit provides sweetness, but add ¼ cup grated coconut palm sugar for a little more if you like. Leave out the yoghurt for a dairy-free and vegan alternative.
Ingredients
Directions
In a bowl, mix the dry ingredients together, then add the fruit and juice or soy milk. Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more juice or flour if needed.
Heat ½ tablespoon of oil in a frying pan over medium heat, then pour about ½ cup of batter into the pan. Fry until tiny bubbles appear on the surface and the bottom is golden brown, then flip. Cook this side until golden, then transfer to a plate and keep warm. Using a little more oil, repeat with the remaining batter.
Serve the pancakes with fruit, yoghurt and a sweetener if you like.
