Vegan coconut raspberry pancakes
- 200g self raising flour
- 100g caster sugar
- 2 tbsp cornstarch
- 250ml plant based milk
- 1 tbsp coconut oil
- 100g frozen raspberries
- 30g coconut
- Combine all ingredients
- Scoop one ladleful into a preheated and dry fry pan
- Cook on a low/med heat for a couple mins until edges bubble, then flip and cook on other side for same amount of time.
- Keep warm in oven set a 150 degrees while you cook rest of batter.
- Serve with fresh fruit and maple syrup.