If you know someone who is lactose intolerant, but still loves the idea of a pancake, this recipe will make the idea a reality. Go ahead and try these dairy free pancakes, and in less than half an hour you will have a stack so tasty, you will want to prepare them all the time.
- 1 egg
- 125 g plain flour
- 300ml coconut milk
- Sunflower or rice bran oil, for frying
Sift the flour in a large bowl and make a well in the centre. Add the egg in the middle and pour in a quarter of the milk. Using an electric or balloon whisk combine everything together until utterly mixed. Once a paste is formed, mix in another quarter and once there are no more lumps, mix in the remaining milk. Set aside for 20 minutes. Before using give it a quick stir. Heat a non-stick frying pan with a splash of oil. Once it is hot, pour a bit of the mixture into the pan and swirl around to coat the base – make sure it is thin. Cook for 2 minutes until golden brown on the bottom, then turn over and cook on the other side. Repeat the process until you are out of mixture, stirring it in between batches and adding more oil for frying as necessary. Serve with a topping of choice.