🏷️ 分类: side dish
⭐ 难度: 困难
⏱️ 用时: 45 min
🥘 食材清单
• rice flour0.75 cup
• sorghum flour0.75 cup
• arrowroot0.5 cup
• teff flour0.25 cup
• aluminum free baking powder2 teaspoons
• baking soda1 teaspoon
• nutmeg0.5 teaspoon
• cinnamon0.5 teaspoon
• xylitol4 tablespoons
• chocolate vegan chocolate chips0.5
• coconut milk1 cup
• juice of lemon1
• pear sauce4 tablespoons
• sunflower oil0.25 cup
• kosher salt1 pinch
• earth balance soy free spread12 servings
👨🍳 制作步骤
1
Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.
2
In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.
3
Measure the oil, then add pear sauce to the oil.
4
Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.
5
Set aside for 10 minutes to let all the ingredients blend.
6
When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.
7
With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done.
8
Serve hot or warm.
