- 125g Gluten Free Flour
- 1 tbsp. Coconut Sugar
- 2 tbsp. Baking Powder
- 1/2 tsp. Bicarbonate of Soda
- Pinch of Salt
- 250ml Coconut Milk
- 1 tbsp. Coconut Oil
- 2 tsp. Vanilla Extract
- 1 Vanilla Pod
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Maple Syrup
Combine all the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) in a bowl.
Add all the wet ingredients to the dry (coconut milk, coconut oil, vanilla extract, apple cider vinegar, maple syrup) and mix until smooth.
Deseed the vanilla pod and stir into the mixture.
Set a pan on the hob on medium heat until hot. Now spoon one pancakes' worth of the mixture into the pan at a time.
When bubbles start to appear and the edges look slightly stiffened your pancake is ready to flip over.
Once ready set aside and repeat the process until all the batter has gone.
Serve with mixed berries and Maple Syrup.