135g GF self raising flour
1 large egg
130g tinned coconut milk
splash of water
pinch of salt
2 tsp honey
2 tbsp rapeseed oil (plus extra for cooking)
Combine all ingredients and whisk until the batter is smooth. The mix should be quite thick.
Heat a pan with a drizzle of oil and scoop out (I like to use a soup ladle) or pour out the mix, cooking one pancake a time on a medium-high heat. When the mix starts to 'bubble', your pancake is ready to be turned.
These are delicious served with savoury or sweet accompaniments