Quick and Easy Pancakes

1. Place dry ingredients into mixing bowl and blend 5 sec/speed 5.
2. Add remaining ingredients (except oil for cooking) and blend 10 sec/speed 5.
3. Heat a heavy based frying pan over medium-high heat and add 1-2 Tbsp coconut oil. Once it melts, pour in 10cm circles of pancake batter, and turn heat down slightly to make sure the pancakes don't burn.
4. Cook until bubbles are forming and popping in the batter, and edges are becoming crisp. Turn over and cook until lightly browned.
5. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil, and continue cooking pancakes until batter is finished.
6. Serve hot with butter (opt) and pure maple syrup, or sprinkled with Rapadura or coconut sugar and freshly squeezed lemon juice. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as pikelet, or reheated under the grill.

To make these egg free you can use egg replacer, or chia eggs (1 Tbsp chia seeds + 3 Tbsp water), or half a mashed banana, or just add a little extra milk.

For nut free, use olive oil, coconut oil or butter, and coconut milk instead of rice almond milk.