| Ingredient | Method |
| 80g all-purpose flour 30g wholemeal powder 15g organic coconut milk powder 1 tsp baking powder 1 pinch of salt 0.5 tsp baking soda 20g veg oil 135ml milk 20g light brown sugar butter for frying topping: maple syrup | 1. Combine all dry ingredients in a large bowl. Create a well in the center of the dry ingredients. Whisk milk and veg oil in a separate bowl. Once whisked, combine with the dry mixture and mix until all lumps are gone. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 5-6 pancakes |
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