- 1 and 1/4 cups All Purpose Flour
- 3 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup soy milk
- 1 Flax Egg (1 Tbsp ground Flax seed with 3 Tbsp Hot Water)
- 1 Tbsp Coconut Oil
Sift the flour into a mixing bowl.
Add the sugar, baking powder, salt and mix together.
Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing it to sit for 15-20 minutes to thicken.
Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in.
The batter should be smooth and pouring consistency.
Heat up a pan and grease lightly with a little coconut oil.
The pan should be very hot, but not smoking, before you pour in your first batch of batter.
Add batter to the pan in roughly 1/4 cup measures.
Now for the technical bit, once the bubbles on the top stop popping and the holes become firm that’s when you FLIP! (the pancake of course!)
Cook until nicely browned on both sides.
Douse in oodles of nutella, or drizzle with maple syrup and load up with fresh strawberries- these are sure to make your day look bright and cheery!
Take off flame, and pour in clay “kulhads” garnish with some Jiwa Flax seeds and relish it hot.
This particular way of raabdi is eaten in the cold winter desert months in Rajasthan to generate heat in the body and keep cosy.