Batter

• 100 Gram Gracious Bakers Baking flour
• 60 Gram Gracious Bakers Bread Flour
• 30 Gram Erythritol / Sugar Replacement
• 10 Gram Baking Powder
• 2.5 Gram Salt
• 50 Gram Coconut Milk
• 400 Gram Water
• 1 Ea Egg (50 Gram)
• 15 Gram Lemon Juice
• 2 Gram Vanilla Paste
• 2 Gram Lemon Zest (Optional)

Cinnamon Sugar

• 5 Gram Cinnamon
• 250 Gram Coconut Sugar / Sugar Replacement

What You Will Need:

• 1 x Frying Pan
• Hand Whisk
• Mixing Bowl
• Gas Plate
• Scale
• Oil for frying of pancakes.

Tips:

• Erythritol can be replaced for Sugar, please be mindful of your sugar intake and restrict to 10% of your daily total energy intake.
• FDA Daily Recommended 25 Gram’s for Woman and 50 Gram’s for Men.
• The Lemon Juice can be replaced for acidity of choice.

• In a large mixing bowl, sift the flours, erythritol, baking powder, and salt together.
• In another bowl whisk together the milk, egg, water, lemon juice and vanilla.
• Pour the wet ingredients slowly while mixing into the wet ingredients ensuring there is no lumps present.
• The consistency should be runny, allow to stand for a couple of minutes, it should thicken up slightly ready for frying.
• Heat your non-stick pan with a bit of coconut oil.
• Once hot pour ¼ cup of batter onto the skillet for each pancake, cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Flip the pancake and cook for an additional 1-2 minutes until golden brown.
• Remove the pancake from the skillet and keep them warm while you repeat with the remainder batter.
• Served warm with a squeeze of lemon juice and cinnamon sugar.

HAPPY BAKING!

Note: This recipe yields 8-10 Pancakes