ANZAC Pancakes

INGREDIENTS

• 2 cup self raising flour
• 2/3 cup brown sugar
• 1 cup oats + 1/3 cup extra oats
• Pinch bi-carbonate soda
• Pinch baking soda
• ½ cup dessicated coconut
• 1 cup milk
• 2 egg
• 2 tsp vanilla
• 1/3 cup shredded coconut
• Maple syrup
• ½ cup macadamia nuts – roasted and chopped

 

DIRECTIONS

1. In a large bowl, mix together the flour, brown sugar, oats, bi-carb and dessicated coconut and whisk to combine.
2. Add the milk, egg and vanilla and stir with a wooden spoon to combine.
3. Mix together the shredded coconut and extra oats.
4. Pre-heat the pancake maker until the green READY light is illuminated.
5. Very lightly spray the Kambrook Pancake Perfection maker with baking spray.
6. Place ¼ cup of the pancake batter into the recessed pancake well and sprinkle with a little of the shredded coconut and oat mixture on the top of the pancake batter and close the lid.
7. Cook for 2 ½ minutes.
8. Lift the lid and remove the pancakes using a rubber spatula.
9. Continue cooking until the pancake batter is depleted.
10. Place onto the serving plate and top with roasted macadamia nuts and maple syrup.