Ingredients
To make Pecan Pancakes, you'll need:
FOR THE PANCAKES: - 100g rice flour
- 100g tapioca flour
- 2 large eggs
- 400ml almond milk
- 4 tbsp. coconut oil
FOR THE TOPPING: - 50g pecans, toasted
- 2 tbsp. agave nectar
Method
- Place the rice flour, tapioca flour, eggs and almond milk in a food processor and whizz for 2 minutes.
- Pop the smooth batter into a jug.
- Heat a large non-stick frying pan to hot and add half a tablespoon of coconut oil per pancake.
- Then pour an eighth of the batter into the pan and swirl it round to make a full sized pancake.
- Cook for 2 minutes until the edges of the pancake have turned golden.
- Using a spatula, turn the pancake round and cook on the side. The second side should take a minute to cook. Ensure both sides are golden. Then, repeat the process so all 8 pancakes are cooked.
- Keep the pancakes warm in some foil and pop them in a heated oven on a low temperature.
- To plate up, layer 2 pancakes per serving onto a plate. Top the pancakes with pecans and drizzle with agave nectar.
- Serve straight away and tuck in!
Nutritional Facts (Per Serving)
Calories 437 | Total Fat 27g | Saturated Fat 14g | Carbohydrates 47g | Fibre 2.4g | Protein 7g
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