Wholemeal pancakes with coconut oil and coconut blossom sugar from Chantal Voets can be prepared in 10 minutes. You make this dish with Coconut oil, Coconut blossom sugar & Fleur de sel from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts, Snack, Breakfast, Lunch, Brunch, High tea & Cake and biscuit. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for wholemeal pancakes with coconut oil and coconut blossom sugar
- 250 g wholemeal flour
- extra virgin coconut oil, Amanprana
- 2 eggs (optional)
- Pinch of unrefined sea salt
- ½ l oat milk
- coconut blossom sugar, Amanprana
Preparation of wholemeal pancakes with coconut oil and coconut blossom sugarMake sure your pancake batter is light and fluffy Make a batter by mixing the flour, eggs and the salt with the milk until a smooth substance is formed. The eggs are used to aerate the batter but you do not have to use them. Melt a knob of coconut oil in the frying pan, move the pan so that the oil covers the bottom of the pan entirely. Use a ladle to pour the batter into the pan. Take the pan off the heat and move it around so that the batter is distributed evenly on the bottom. Cook the pancake on low heat until the base browns slightly.Turn it using a pancake knife once the top has solidified and cook until this side is also slightly browned.
Tip from Chantal:
Delicious with coconut blossom sugar!
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.