Makes: 3 large or 6 small
DF | GF
1/2 - 1* cup LLWF Self Raising Flour
2 large eggs
1 cup coconut, almond milk
1 capful Apple Cider Vinegar
Splash of vanilla essense, powder or paste - optional
Zest from 1/3 lemon or lime - preferably organic
Add eggs, milk, vinegar, vanilla and zest if using to a mixing bowl and stir until combined and is free of lumps.
Add 2-3 tbs to a preheated pan on medium heat and cook for approximatly 2-3 minutes on each side or until they are cooked through.
Repeat with remaining mixture until you have cooked the all.
Serve warm with your choice of toppings or the delicious fresh banana and date compote as shown in the picture.
You can also refridgerate for later.
Fresh Banana, Date & Walnut Compote
1-2 ripe bananas - sliced
1/2 - 1 cup sliced pitted dates
1/2 cup walnut pieces
1 tsp vanilla paste or powder
2-4 tbs butter or coconut oil
2-4 tbs honey, maple syrup or coconut sugar
Water if needed.
Add everything except the walnuts to a pot on medium heat and simmer until all of the ingredinets have soften and become jammy, This can take up to 10-15 minutes.
If the mixture starts to stick or becomes a bit too thick add water to get the consistancy you require.
Add walnuts to the hot compote, stir throug then turn the heat off.
Keep warm while you finish praparing the pancakes.
Stores well in a sterilised sealed glass jar.
NOTES & TIPS:
* for really thick pancakes add the whole cup of Self Raising Flour but if you wish to create a thinner pancke then only add the half cup and adjust to suit.
If serving with the compote it's best to put it on before making the pancakes so that everything is ready at the same time
If the pancakes are too thick for your liking add more milk to loosen the mixture.
with banana and date compote
With Banana & Date Compote
Bush lemon & honey
Bush lemon & honey
with pear jam and coconut cream
with fresh pear jam