For 8 medium sized pancakes you will need:
2 slightly heaped Tbsp plain flour
2 slightly heaped Tbsp wholewheat flour
2 well heaped Tbsp coconut flour (you can use desiccated coconut ground in a spice blender)
4 heaped tsp skimmed milk powder) or use
200 - 250 ml water ) skimmed milk from bottle or carton
1 large egg
a pinch of salt
1/4 tsp ground cinnamon
Put all ingredients in a fairly large bowl and whisk until smooth. Allow to rest for 1/2 hour and then check if more liquid is needed. The batter should be a little thicker than regular pancake batter because of the coconut content.
For frying use a frying pan not larger than 20 cm diameter, otherwise the pancakes will break when flipped over.
Heat pan until very hot, then wipe with kitchen paper dipped in vegetable oil, preferably cholesterol free.
Add a ladle full of batter and swirl around to coat the base of the pan. Fry until browned underneath then flip over to fry the other side, using a fish slice or palette knife. When the second side is nicely brown remove to a warmed plate and keep hot while frying the remaining pancakes.
In the previous recipe I used apple puree to serve which is equally good for these pancakes. But for
this batch I chose to make an apple compote instead, cooked with raisins.
You should give them a try, these pancakes are very tasty!