1heaped teaspoonbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
1tablespooncoconut oil, for frying (or sub olive or vegetable oil)
Place all ingredients in a blender or food processor.
Whizz until completely smooth.
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or pour in a small amount of the pancake batter.
Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake .
Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter - makes around 8 pancakes.
Best enjoyed immediately!
Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.
These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
They can also be frozen – just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!