These little pancakes are perfect for breakfast or an afternoon snack.
They only take 10 minutes to whip up and are a tasty gluten and dairy free option for those with food intolerances or allergies, but equally enjoyable for those without!
Ingredients
1 tbsp virgin olive oil
1 egg
125 ml coconut yoghurt (try Coconut Collaborative)
2 tbsp gluten free flour
1 tbsp coconut flour (replace with gluten free flour if you don’t have coconut flour handy)
2 tbsp mixed seeds
1 tsp honey
Sprinkle of sea salt
Method
🥞 Add the oil to a frying pan and heat on medium for a minute
🥞 Meanwhile, mix the ingredients together in a bowl, until the lumps of flour disappear
🥞 For each pancake drop two dessertspoons of the mixture into the pan, making sure to space the pancakes out.
🥞 Heat for 2 minutes then flip and cook the other side for 2 minutes
Top with fruit, seeds and honey. 🙂