Coconut Teff Pancakes
1 ½ cup Outback Harvest Teff Flour Brown
1 tsp baking powder
1 ¼ cup nut milk*
1 tbsp maple syrup
1 tsp grated fresh nutmeg
1 tbsp vanilla extract
1 tbsp coconut oil*
½ cup coconut yoghurt*
½ cup coconut flakes toasted
1 punnet fresh raspberries
½ cup coconut nectar*
- In a large bowl, thoroughly mix all of your pancake batter ingredients and leave to rest for a few minutes.
- Heat a large, non stick frypan over a medium heat and add ¼ tbsp. of your coconut oil.
- Using a ¼ cup measure, pour 3-4 even sized pancakes into your pan, depending on its size and cook for 3-4 minutes until little holes form around the edges, this means they are ready to flip and cook for a further 2 mins, remove from pan onto a plate and cover with a tea towel, repeat until all your batter is used up, this should make 10 pancakes.
- Stack as many pancakes as you like on your plate, top with yoghurt, flakes, berries and nectar and eat them up! Great hot or cold the next day.
*Milk, oil, yoghurt and nectar can always be replaced for more conventional items if you like or have that in your shopping