We first made these 2 years ago when I discovered the basic recipe at Masala Vegan and although I’m not a big pancake-lover, my husband is and it’s Pancake Day, so we revisited these lovely Pink Ones.
We were better at cooking them this time, they were crisper and thinner.
Last time we had them with blueberries and Coyo coconut yogurt, this time we went with homegrown apples stewed with raisins and cinnamon, topped with Sojade soya yogurt and an optional small drizzle of organic maple syrup.
The original recipe calls for Xylitol as a sweetener, but I don’t like it and we prefer to add the sweetness via the fruit on top, and if you have a particularly sweet tooth, there’s always the maple syrup.
The recipe is very simple, all measurements are very approximate:
2 Cups of blended Watermelon Pulp
1 1/2 Cups Gluten-free Self-Raising Flour (last year we improvised with cornflour and gluten-free baking powder as we didn’t have the SR flour, it worked fine)
Coconut Oil for cooking
We added a pinch of salt
We also think they’re good with a pinch of spice, ground ginger or cinnamon, or baobab powder.
In a large bowl, gradually whisk the flour into the watermelon pulp.
Heat a teaspoon of coconut oil until a drop of the batter sizzles.
Add 1/4 Cup of batter at a time and swirl around until it is thin. Cook until golden and crispy on the bottom, gently lifting the edges and turn over to cook the other side.
This amount made 8 small pancakes, we reneged after 3 each! Very filling and very tasty with the topping.
(See This Spicy Watermelon & Grapefruit Juice Will Help Stave Off Those Winter Bugs! for information on the many health benefits of watermelon – and grapefruit).
Copyright: Chris McGowan