Dairy Free
Gluten & Grain Free
Egg Free
Makes: 10-12
Prep time: 5 mins
Cooking time: 15 mins
Ingredients
- Olive oil or coconut oil spray
- 1 cup almond meal
- 1 cup arrowroot
- 1 can (400g) can full fat coconut milk
- 2 tsp pink rock salt
Method
- Preheat a large skillet and spray base with olive (or coconut) oil
- Whisk all the ingredients together in a large bowl.
- Spoon soup labels (1/2 cup) of batter into skillet and shake to spread.
- Fry for 3 minutes, until browning underneath, flip and repeat on the other side.
- Repeat with the remainder of the batter.
- Spray with oil in between bread if necessary, but a nonstick pan may not need any oil.
- Serve immediately, or stagger on a baking tray to reheat in a hot oven when required.
