Paper-Thin Pancakes

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flipped!

I grew up having pancakes every Saturday morning; with various neighbours invited to indulge with us. This was a tradition I have wanted to continue, but obviously they had to be egg-free and dairy-free. We experimented with many variations, and these are our favourite – they are nearly crepes! When it was just my son and I, we invited the neighbourhood children to come and share the fun, try flipping them and eat as many as they could manage. Now others join us – friends and family. Everyone who’s tried these egg-free, dairy free paper-thin pancakes agree; they are delectable and very more-ish.

Paper-Thin Pancakes – Ingredient list

coconut milk – we use Koko (dairy free + added calcium) this is very thin like coconut water (i.e not the thick stuff from a tin!) you can use rice milk as an alternative, plain flour, baking pawer, salt, vanilla extract, sunflower spread (or oil of your choice) for cooking

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delicate – really nearly translucent

Paper-Thin Pancakes – Process (makes 10 large ones)

  • In a mixing bowl add the following in this order:
    • 2.75 C coconut milk (use rice milk if you’re allergic to coconut – as it’s another thin milk alternative)
    • 2 C plain flour
    • 2 tsp (flat) baking powder
    • twist of salt
    • 2 tsp vanilla extract
  • Whisk them all together to form a lovely runny batter.
  • Leave to sit for 30 mins – this gets rid of the little lumps (but if you have impatient kiddies about you, you can start making the pancakes right away – the lumps disappear as you cook)
  • If you did leave the batter to sit for half an hour -Whisk again
  • IMG_2912
    edges browning = ready for flipping!

    Heat up your pan – we use a non-stick stone pan on a fairly high heat.

    • add a little sunflower spread to melt or oil of your choice
    • ladle in your batter and spread immediately to fill your pan
    • when the edges start to brown flip over
    • when second side is golden brown place on plate
  • We eat these as we go as we all love making the pancakes so it is a constant chain of frying, flipping, shovelling down! I like the traditional freshly squeezed lemon (lots of it) and caster sugar, but maple syrup, golden syrup and of course cinnamon and sugar are oft’ favoured by others in this house. The weirdest combo was by my cousin who had melted marshmallow (place 2 or 3 on the pancake when you first flip it) with cinnamon (yum) but then added lemon juice – he managed to eat the whole thing, but didn’t fancy any more after that – funnily enough!

 

 

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