Light Pancakes Recipe
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat spelt flour | 85g |
| All-purpose flour | 85g |
| Coconut milk | 250g |
| Egg | 1 |
| Baking powder | 3g |
| Muscovado sugar | 30g |
| Non-fat Greek yogurt | to taste |
| Figs | 1 |
| Wildflower honey | Β½ tsp |
Instructions:
- Prepare the Pancake Batter: Begin by cracking the egg into a medium-sized mixing bowl. Add the muscovado sugar and whisk them together using a manual whisk. The goal is to mix until the sugar is well dissolved into the egg.
- Add the Flour: Gradually add the whole wheat spelt flour to the egg-sugar mixture, whisking continuously to avoid any lumps from forming. Once the spelt flour is fully incorporated, proceed to add the all-purpose flour, continuing to whisk the mixture until smooth.
- Incorporate the Baking Powder: Next, add the baking powder into the batter, ensuring that itβs evenly distributed throughout. This will help the pancakes rise and become light and fluffy.
- Cook the Pancakes: Heat a non-stick griddle or a non-stick frying pan over medium heat. Once the pan is hot, pour two ladles of batter onto the surface to form small pancakes. Allow the batter to spread naturally into circles.
- Flip the Pancakes: Cook the pancakes for about 2-3 minutes, or until you start to see small bubbles forming on the surface. When the edges begin to firm up and the center is set, flip the pancakes carefully with a spatula. Cook for another 1-2 minutes on the other side, or until golden brown.
- Assemble and Serve: Once all your pancakes are cooked, stack them onto a serving plate.
- Add the Toppings: Start by spreading a generous spoonful of non-fat Greek yogurt on top of each pancake. Then, drizzle with a little bit of wildflower honey. Finally, slice the fig into quarters and scatter the pieces over the pancakes for added sweetness and texture.
Enjoy your light and fluffy pancakes, a perfect treat for any occasion, without compromising on taste!
