|200 g||gluten-free flour|
|600 ml||coconut milk|
|1 tbsp||vegetable oil|
|4 tbsp||maple syrup|
Add the flour to a bowl, then gradually whisk in the eggs and milk until smooth. This can also be done in a food processor.
Heat a thin layer of oil in a non-stick pan until a drop of water skitters when dropped on the surface. Add 3 tbsp of the batter to the pan, swirling to coat the base of the pan.
Cook the pancake for 2 minutes, until firm and golden brown underneath, then use a non-stick spatula to flip it over. Cook for 1 minute more.
Slide the pancake onto a warm plate. Continue with the rest of the batter, stacking the finished pancakes between sheets of greaseproof (wax) paper so they don’t stick together.
Use a flower or star-shaped cutter to stamp out shaped pancakes, if desired. Serve with strawberries and drizzle with the maple syrup. This favourite breakfast or teatime treat is gluten, dairy and nut-free. The egg can be replaced with egg replacer to make it egg-free.