Reflecting on 2016, and Singapore Peanut Pancakes (Dairy and Sugar-free)
Ingredients
- 1 tbsp. flax, ground
- 1 and 1/2 c. flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. lemon juice
- 2 tbsp. coconut oil, melted and cooled slightly plus more for cooking
- 2 c. almond milk
- 1 tsp. vanilla
- 1 and 1/2 c. roasted and salted peanuts, chopped
- 2 tbsp. maple syrup or more, as needed
Instructions
- Place the flax in a small bowl and add 3 tbsp. warm water. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Slowly add the lemon juice, coconut oil, almond milk, vanilla and flax. Stir well enough so there's no bumps in the mixture.
- Heat your griddle or large frying pan over medium heat. Add a bit of coconut oil, and coat the pan with it. Then, scoop out a little more than 1/2 c. of the pancake mixture, and heat through**.
- Next, pour a handful of the chopped peanuts on one half of the pancake, and fold in half. Top with more peanuts, and a bit of maple syrup, and enjoy!
Notes
**Pay attention here: you want the pancakes to crisp up slightly on the bottom, and just barely cook through on the top. You'll see it turn from a light cream to a darker cream, and once it all turns on the top, it's ready to roll. This takes about 10 minutes for the first pancake, and as the pan gets hotter and hotter, it's closer to 7-8 minutes for the remaining pancakes. Watch closely. Or if you have a griddle, go with 10 minutes. For me, I cool the pan off slightly before pouring my next pancake so that the bottom doesn't burn.
Tried this recipe?Let us know how it was!