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This vegan take on traditional American pancakes swaps the eggs and milk out for coconut milk. Stack 'em up high and serve with a drizzle of coconut blossom nectar.
Prep: 10 mins | Cook: 25 mins You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If using wholegrain flour, lower amount to 125g.
Fab with melted chocolate and coconut cream whipped up
Popular with everyone, adults, teens & kids big and small. Also v filling so everyone is happy, (though as suggested have found the need to add more liquid). Nice with fresh fruit or frozen berries as nicely rich. Recommended!