This versatile gluten (and dairy) free pancake recipe also works to make pikelets and is the perfect batter for banana fritters. You can also add a mashed banana to the mix to create a banana pikelet perfect for the school lunch box. Have fun experimenting.
1/4 cup of tapioca flour
1/4 cup of coconut flour
3/4 cup of buckwheat flour
2 tsp baking powder
1 tsp apple cider vinegar
1 cup of coconut milk
1. Sift all the dry ingredients into a bowl.
2. In a seperate jug beat the eggs, vinegar and milk together.
3.Combine the wet ingredients with the dry ingredients and beat with a wooden spoon until you have a smooth batter.
4. Heat a little coconut oil in a frying pan and spoon the batter into the centre. When bubbles appear on the surface of the pancake flip to cook the other side.
5. Repeat step 4 until all the batter has been used.