Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance
- Prep:5 mins
Nutrition per serving
- kcal 90
- fat 3.2g
- saturates 0.5g
- carbs 12.6g
- sugars 0g
- fibre 0.7g
- protein 2.3g
- salt 0g
- 125g plain flour
- 1 egg
- 300ml hemp or coconut milk (see tip)
- sunflower or rice bran oil , for frying
MAKE AHEADThis mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.
MILK ALTERNATIVESHemp and coconut milk are both nutritious and tasty alternatives if you're on a dairy-free diet. Try them both to see which you prefer. The brands Good Hemp and Koko are available from large supermarkets or health food stores.
Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.