Pancakes with Butter, Lemon Coconut with Luke Hines

These pancakes are gluten free and perfect for breakfast or dessert!


Serves: 4

2½ cup gluten-free, self
raising flour
3 tbs granulated coconut
sugar, plus extra for
2 cups (580ml) Norco full
cream milk
80g Norco butter, melted,
cooled, plus extra for cooking
1 free range egg, lightly
lemon wedges, to serve




1. Get started by sifting the flour into a large bowl. Add in the coconut sugar and stir to mix well. Add the Norco milk, 80g of melted butter, and the egg. Whisk until well combined.
2. Heat a large frying pan over medium heat and add a generous knob of butter to cook in. Once melted, pour in about 1/3 cup of mixture for each pancake, cooking for 2-3 minutes each side or until bubbles appear on
the surface and both sides go lightly golden brown.
3. Grease the pan with butter between each batch, repeat with remaining batter and stack them up nice and high. Top with a generous knob of butter, give a squeeze of lemon juice, and a sprinkle of the reserved coconut sugar.