MINI CHIVE PANCAKES

WF  DF  GF  SF  VEG    Makes 10

High-five these mini chive discs of yumminess. I have a feeling they’ll be in the running as a new breakfast favourite, because they’re simply a joy to whip up and eat. Enjoy them for breakfast or as an afternoon tea treat.

To veganise: Substitute the eggs with 6 tablespoons ground or whole chia or flaxseeds soaked in 250 ml (9 fl oz/1 cup) of water for 15 minutes.

240 g (8¾ oz/1½ cups) brown rice flour

½ teaspoon Celtic sea salt

2 tablespoons toasted sesame seeds

125 ml (4 fl oz/½ cup) additive-free coconut milk

1 teaspoon wheat-free tamari

1 garlic clove, peeled and crushed

6 large organic eggs

20 g (¾ oz/¹/₃ cup) finely chopped chives

1 tablespoon extra virgin coconut oil

lemon wedges, to serve

Place the flour, salt and sesame seeds in a large bowl and mix to combine.

In a separate bowl, whisk the coconut milk, tamari, garlic, eggs and chives together with 250 ml (9 fl oz/1 cup) of water. Pour into the bowl with the dry ingredients and mix until smooth. You may need to add a little more water. Let the batter sit for 10 minutes.

Heat the oil in a small frying pan and add about 60 ml (2 fl oz/¼ cup) of the batter. Swirl so the base of the pan is covered and cook for 5 minutes, or until the base is brown. Flip and cook on the other side until set.

Transfer to a plate to keep warm while you repeat with the remaining batter.

Serve with the lemon wedges.

Supercharged Tip

Make these pancakes the day before, then reheat for 10 minutes in a very low oven for a light breakfast on the go.