Pandan Pancake/Waffle
- Prep time 35 mins
- Servings 3
Ingredients
Wet Ingredients:
- 1 cup So Good Almond Vanilla
- 5 leaves pandan
- 2 Tbs coconut sugar
Dry Ingredients:
- 1/2 wholemeal flour
- 1/4 cup oat flour
- 1 tsp baking powder
- Pinch of salt
Toppings:
- 1 mango
- 2 banana
- 2 Tbs slivered almond
- Liquid sweetener (optional)
Optional for cooking:
- 3 tsp canola oil
Method
- In a blender place the pandan leaves and So Good Almond Vanilla and blend until smooth.
- Strain through a fine mesh cloth.
- Sift the dry ingredients into a bowl and mix.
- Mix the dry and wet mixtures together and let sit for 15 minutes.
- Pre-heat a pan then bring to medium to low heat.
- Place 1/3 of the batter on a pan (adding 1 tsp of canola oil before if needed) and cook until there are lots of holes from cooking. Then flip and cook the other side until both sides are golden brown.
- Repeat with the rest of the batter then top with you fruit, nuts, and optional sweetener.
Nutritional information
-
Per Serve
-
Energy (kJ)1400
-
(Cal)334
-
Protein (g)10
-
Fat (g)6
-
Saturated Fat (g)0.4
-
Carbohydrate (g)60
-
Sugars (g)33
-
Dietary Fibre (g)6.7
-
Sodium (mg)196
-
Potassium (mg)745
-
Calcium (mg)152
-
Iron (mg)1.9
