Egg-Free Pancakes with Pineapple Coulis
Healthy baby-led weaning breakfast idea. Freezer friendly pancakes & 3 ingredient pineapple & turmeric coulis. Egg Free, Dairy Free, & Vegan!
Ingredients
- 1 cup plain white flour or buckwheat flour for gluten free
- 2 teaspoons baking powder
- ¼ cup whole flaxseeds
- 250 ml 1 cup milk of your choice
- Rapeseed oil for frying
- 1 pineapple
- 2 teaspoons turmeric
- Juice 1 lemon
- Yogurt of your choice
- 10 mint leaves finely chopped
- Pomegranate seeds
Method
- Add the flour, baking powder and flaxseed to a bowl and stir well.Make a well in the centre and slowly start whisking in the milk until it turns into a smooth batter.
- Drizzle a little rapeseed oil onto a pan over medium heat, then divide the mixture into small hand-sized pancakes.
- Once the pancake starts to bubble flip over and cook both sides until golden.
- Meanwhile, to make the pineapple coulis, add all the coulis ingredients to a blender and blend until smooth and silky.
- To serve, add a dollop of yogurt and a drizzle over the pineapple coulis, then sprinkle over the mint leaves and pomegranate seeds.
*