This is a delicious and easy pancake but instead of milk I used thin coconut milk. Since coconut milk is lactose free, it can be used as a milk substitute by those with lactose intolerance. The natural sweetness of coconut milk does add extra flavour to these panckes. They are light, delectable, moist with a slight hint of coconut. Great to go with fresh fruit and here I've served them with honey and persimmon.
Dairy-Free Coconut Pancake ~ 椰子薄饼
- 150 gm self-raising flour
- 1 Tbsp sugar
- 1 large egg, lightly beaten
- 200 ml thin coconut milk
- 1/4 tsp salt
- Oil for frying
- Honey, maple syrup and fresh fruits of your choice
- In a bowl, whisk together self-raising flour, sugar and salt. Make a well in the centre and add in the lightly beaten egg. Mix well.
- Gradualy add in the coconut milk and mix till free from lumps. Let rest for about 20 mins. Stir again before using.
- Place cooking oil in a non-stick pan over medium heat.
- Place a heaped tablespoon of batter into the pan. When bubbles appear or when the edges turn slightly brown, flip the pancake over and let cook till golden brown.
- Repeat till all the batter is used up, stirring the batter in between and adding more oil if necessary.
- Serve with maple syrup, honey and fresh fruits of your choice.
- You can use plain flour and add in 2 teaspoons baking powder.
- Add in a tablespoon of dessicated coconut into the batter, if desired.