This recipe couldn’t be much easier.
Simply measure out all your ingredients into a blender, then blend for one minute. There’s no need to let the batter stand once the mixture is blended.
Heat a griddle or frying pan to a medium heat and lightly rub with a paper towel with some butter or coconut oil on it.
Once the pan is hot, drop small ladlefuls (around 60mls or quarter of a cup if you have a cup measure) onto the hot pan. After a couple of minutes the pancakes will puff up and bubbles will start to appear. Flip over with a spatula and cook on the reverse side for one minute. You’ll probably need to lightly rub with butter after every couple of batches.
Put the cooked pancakes onto a warm plate and cover with a kitchen towel while you make the full batch.
Serve warm with maple syrup and fresh fruit.
This recipe makes around 12 pancakes – so a nice stack of three pancakes for four people. You can half the ingredients for two, or the pancakes do freeze well so if you make a full batch you can freeze some and heat them in the microwave or toaster next time you want to enjoy a quick pancake breakfast.