Ingredients Serves 2
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup soy (or almond) milk
- 3 tbsp shredded coconut
- 3 tbsp oil
In a mixing bowl combine 1 cup of all-purpose flour, 1/2 teaspoon of baking powder and a pinch of salt. Stir together.
Add a half cup of soy or almond milk, 3/4 cup of water and 3 tablespoons of dessicated coconut and whisk together.
Heat a non-stick pan over medium heat. Use a paper towel to spread about one tablespoon of oil over the bottom of the pan. Pour batter to form pancakes of whatever size you like. Cook for 1-2 minutes, or until bubbles appear on the surface. Adjust heat if needed.
Flip the pancakes using a spatula and cook until golden brown, about 30-40 seconds. These pancakes are not sweet, so serve with your favorite syrup or jam.
The recipe makes about 8 pancakes.