3/4 cup (180ml) dairy-free milk (we used soy)
1 1/2 tsp apple cider vinegar
2 Tbsp vegetable oil, plus extra for frying
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
1/4 cup desiccated coconut
1 Tbsp sugar (optional)
Handful (about 1/3 cup) fresh raspberries, roughly torn in half
To serve:
Vegan coconut yoghurt
Toasted coconut flakes
Fresh raspberries
Maple syrup
Whisk together the soy milk and vinegar in a mixing bowl until combined. Leave for a minute until curdled, then whisk in the oil. Dump in the contents of the dry mix sachet along with the desiccated coconut and sugar and stir until almost combined. Add the raspberries and gently fold in to form a thick batter. Do not overmix! It’s okay if the batter is slightly lumpy.
Set aside for 15 minutes to rest while you prepare your pan.
Heat a non-stick frying pan over medium-high heat and lightly grease with a little oil. Once hot, dollop in 1/4 cup portions of the batter and cook until bubbles start to appear on the surface of the pancakes and the underside is golden. Flip over and cook until golden and cooked through. Repeat until all the batter is finished.
Serve the pancakes with a dollop of vegan coconut yoghurt, toasted coconut flakes, fresh raspberries and a generous drizzle of maple syrup.
3/4 cup (180ml) dairy-free milk (we used soy)
1 1/2 tsp apple cider vinegar
2 Tbsp vegetable oil, plus extra for frying
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
1/4 cup desiccated coconut
1 Tbsp sugar (optional)
Handful (about 1/3 cup) fresh raspberries, roughly torn in half
To serve:
Vegan coconut yoghurt
Toasted coconut flakes
Fresh raspberries
Maple syrup
Whisk together the soy milk and vinegar in a mixing bowl until combined. Leave for a minute until curdled, then whisk in the oil. Dump in the contents of the dry mix sachet along with the desiccated coconut and sugar and stir until almost combined. Add the raspberries and gently fold in to form a thick batter. Do not overmix! It’s okay if the batter is slightly lumpy.
Set aside for 15 minutes to rest while you prepare your pan.
Heat a non-stick frying pan over medium-high heat and lightly grease with a little oil. Once hot, dollop in 1/4 cup portions of the batter and cook until bubbles start to appear on the surface of the pancakes and the underside is golden. Flip over and cook until golden and cooked through. Repeat until all the batter is finished.
Serve the pancakes with a dollop of vegan coconut yoghurt, toasted coconut flakes, fresh raspberries and a generous drizzle of maple syrup.
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