Pearl millet flour/ Bajra
Light coconut milk
Combine all the dry ingredients in a large bowl.
Whisk the wet ingredients - Maple syrup/honey, coconut oil, vanilla extract and coconut milk in another bowl.
Pour the wet ingredients into the dry ingredients and mix well until no lumps remain. The batter should be thick, with soft dropping consistency.
Heat a heavy bottomed pan to about medium hot. Grease the pan well and ladle in about 1/4 cup of batter.
Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
Cook for 1-2 minutes more on the other side.
Repeat till you've used up all the batter.
Stack up the pancakes, top with maple syrup or honey, some fresh fruits. Serve warm and enjoy!!
Gingerbread Pancakes....Glutenfree -
-December 1, 2015