The Little Gluten Free Recipe Book published by Bromleigh House Ltd
Prep and cook time: 20 min
Difficulty: easy
Cannot be frozen
Ingredients:
4 eggs
225 ml /8 fl oz coconut milk
1 tsp vanilla extract
1 tbsp honey
55 g/2 oz coconut flour
1 tsp bicarbonate of soda
1/4 tsp salt
oil or butter, for cooking
Method
1 Whisk the eggs until frothy, then whisk in the coconut milk, vanilla and honey until smooth.
2 Sift in the coconut flour, bicarbonate of soda and salt and beat well to a thick batter.
3 Heat a little oil or butter in a frying pan and cook large spoonfuls of the batter for 3-4 minutes on each side, until golden brown. Serve warm.