Morning Sunshine Pancake Stack Recipe

Ingredients

150g plain flour
1 tsp baking powder
2 eggs
125ml coconut water
2 tbsp sugar or honey (optional)
1 tsp vanilla extract
2 peeled, grated thumbs of turmeric (or 2 tsp ground turmeric)
Ground seeds from 4 cardamom pods
2 tbsp ghee or coconut oil, plus extra for cooking

Prep: 20 mins | Cook: 25 mins

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Method

1. Sift the flour into a large bowl. Whisk in the baking powder and a pinch salt and pepper. Break in the eggs, then add the coconut water, honey/sugar (if you're using it) and vanilla. Whisk everything together to make a batter the consistency of double cream. Stir in the grated turmeric and ground cardamom.

2. Set a large frying pan over high heat. Add 2 tbsp ghee or oil. Swirl the butter or oil around the pan until melted. Pour it into the batter, then whisk to combine.

3. Add a fresh gloss of ghee or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter into the pan per pancake, depending on how big you want them. You should be able to cook 2-3 pancakes at a time. Cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.

4. Flip the pancakes over with a spatula or palette knife. Cook for another 2-3 mins till golden brown and set underneath. Pop on a plate. Repeat till the batter is used up, adding more butter or oil to the pan as you need it. You can keep the pancakes warm in a low oven as you cook them. Serve with your favourite pancake toppings.

5. Pick Your Flour
You can use almost any kind of flour to make these pancakes: buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. But if you use a wholegrain flour, lower the amount to 125g.