Technically this is dessert, but I also have this for breakfast. To be fair, who hasn’t had dessert for breakfast. This recipe is sweet and tangy, perfect with a pot of Jasmine Tea.
Makes 6 mini Pancakes.
2 Medium Eggs*
Half a punnet of Raspberries
Just a little coconut oil
Beat the two eggs together in a bowl
Add the half punnet of raspberries and with a fork s(mash) then together with the eggs
Add three tablespoons of flour to the wet mix and combine
Add half a teaspoon of Vanilla extract
Add Soya Milk to the mix, add as much as you personally think is needed, depending on your preferred thickness. I like to add 3/4 of a cup of Soya Milk.
Heat a large frying pan on medium heat, don’t heat it too high because your pan will start smoking.
Add a teaspoon of Coconut Oil, wait till the oil has melted and the pan is piping hot before adding a ladle of mixture at a time.
Turn each pancake till once till golden on both sides.
Best served with a little sugar or honey.
*change the eggs to silken tofu if you’re vegan
** if you’re gluten intolerant change to gluten free flour 🙂
Just as tasty!