These light gluten free pancakes are perfect for anyone wanting to enjoy a more American style pancake without the gluten. We suggest serving them warm with a generous drizzle of Rice Malt Syrup and your choice of toppings.
In a medium sized bowl, combine all the dry ingredients. In a seperate bowl mix together the wet ingredients. Pour the wet into the dry and mix well to ensure there are no lumps. Let the mixture rest for a few minutes.
Heat up a frying pan to hot and add a small amount of coconut oil. Pour a ladle of mixture onto the hot pan and immediately reduce to medium heat. Wait for bubbles to appear on the surface of the pancake and allow the edges to darken and cook. This should take a couple of minutes. Flip the pancake and cook for a further few minutes on the second side.
Serve however you like. We used a drizzle of rice malt syrup, fresh fig and coconut yoghurt.
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