2 serves (8 of 10cm diameter pancakes)
20g Corn Flour
30g Rice Flour
1/2 Teaspoon Bicarbonate Soda
3 Teaspoons Carwari Mulberry Matcha
1 & 1/2 Tablespoons Carwari Agave Nectar
100ml Soy Milk (or other unsweetened plants based milk)
Carwari Extra Virgin Sesame Oil for brushing pan
1. Shift dry ingredients and put in a bowl. Whisk wet ingredients together in a jug. Whisk the dry and wet ingredients until just combined.
2. Heat a large non-stick frying pan over medium heat. Grease pan with EV sesame oil. Wipe excess oil with kitchen paper. Pour the batter with a table spoon for each pancake.
3. When bubbles are appeared on the surface, flip the pancakes over and cook 1 minute more or until golden.
4. Serve with fruits, coconut yogurt and pour more Agave Nectar and sprinkle Mulberry Matcha if you desire.