Macros per serve
Carbs: 19.91
Protein: 8.3
Fat: 5.16
Ingredients
6 servings- 20g Coconut Oil
- 250ml Soy Milk
- 125g Wholemeal Plain Flour
- 1 Lemon
- 50g Soy Flour
Method
- Sieve flour into a large mixing bowl and then slowly add soy milk whilst whisking with a fork to prevent lumps forming until a smooth batter is created.
- Melt coconut oil and then add to bowl and continue to stir through. Once batter is mixed, leave to chill in fridge for approx. 30 minutes
- Heat a large flat frying pan and spray with oil and once hot pour 2 tablespoons of batter into centre of pan.
- Swirl mixture around to form a thin pancake mixture and cook for 1 minute until the underside is brown and then flip pancake to cook other side.
- Transfer cooked pancake to a plate and keep under a warm grill whilst using remaining batter to make more pancakes.
- As each pancake is cooked transfer to plate and interleave each pancake with a sheet of baking paper to avoid sticking.
- Serve with drizzled lemon juice and your choice of berries.

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