Note: we made these using the whisk of a food processor but you
can do it by hand with sufficient enthusiasm. The reason we
describe the food processor method here is because this recipe may
work best if the bubbles from excessive beating are held in place
by the coconut oil (which is fat-like in consistency).
Note: you will have to experiment with the amount of mixture, heat
and oil used when cooking each pancake: there's a fine line
between burning the pancake (and setting off your fire alarms) and
waiting ages for a small, greasy, pale pancake.
Note: lacking egg, the pancakes themselves are somewhat tasteless
so make sure you serve them with lots of interesting stuff or,
alternatively, you may wish to consider sweetening or otherwise
flavouring the pancake mixture.
350 gm plain flour
650 ml almond milk
8 tbsp coconut oil plus more for cooking
Put all of the ingredients into a bowl and use a food
processor/whisk to beat them together well (i.e. beating for
several minutes, the longer the better); pause the mixing half
way through and use a spatula to make sure that there is no
flour stuck to the bottom of the mixing bowl.
Put the mixture in the fridge to rest for 5 minutes or
Heat a teaspoon of coconut oil in a frying pan at a
middling-to-high heat until the oil shimmers.
Add a 3/4 full ladle of the mixture to the pan and
immediately rotate the pan, at an angle, to spread the batter
Do not touch the pancake until it begins to colour at the
Turn the pancake over when the underside looks done;
cooking the other side will take a lot less long than cooking
the first side.
Place a piece of kitchen paper on a plate and remove the
pancake onto the kitchen paper so that the paper will soak up
the remaining grease.
Add another teaspoon of coconut oil to the pan and repeat
from (4), ensuring a piece of kitchen paper is placed between
each pancake on the serving plate.