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 Ingredients
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.