Pancake Recipe
Makes 6
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1 egg, beaten
270ml can coconut milk
½ cup (170g) self-raising flour
1 tablespoon Psyllium
½ cup frozen blue berries
METHOD
1 Pop all the ingredients into a bowl and whisk to combine.
2 Heat a large non-stick frying pan over medium-low heat. For best results, brush the pan with a little butter or oil.
3 Using 2 tablespoons of the mixture per pancake, cook two pancakes for 3 to 4 minutes or until golden brown.
4 Turn and cook for 2 to 3 minutes or until cooked through.
5 Transfer to a plate and cover loosely with foil to keep snuggly warm.
6 Repeat with remaining mixture (NB: the mixture will continue to thicken as it sits).
Optional: Serve drizzled with the deliciousness of thick, sticky pure Maple Syrup.
The Carousel thanks Celebrity chef Kim McCosker for this recipe.
