Friday, April 12, 2013

Allergy free lemon and coconut pancake recipe

  • 2 cups Orgran self-raising flour
  • 2 tsp Orgran No Egg
  • ½ cup desiccated coconut, to taste
  • ¼ cup sugar (optional)
  • 1-2 tsp lemon zest, to taste
  • 40g Nuttlex, melted, cooled
  • 2¼ cups goat’s milk

  • Sift the flour and No Egg into a bowl.
  • Add the sugar and coconut and stir well.
  • Combine Nuttlex, lemon zest and goat’s milk.
  • Add the goat’s milk mixture to the flour mixture and whisk to combine.
  • Allow the batter to rest for 10 minutes.
  • Lightly grease a small frying pan and heat to medium.
  • Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
  • Repeat with the remaining mixture.
  • Serve with caster sugar and lemon juice.

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