- 2 eggs
- 150ml rice milk
- 150g rice flour
- 1 tsp baking powder
- 2 tbsp honey
- 1 pinch salt
- Handful of pecans
1/ Beat the eggs and add in the milk, mix well with a whisk and then sift in the flour and baking powder gradually, making sure to vigorously whisk the mixture so that it is not lumpy. Continue to whisk until smooth then add in 1 tbsp of honey and salt. Leave to rest for 10 minutes.
2/ While the batter is resting, gently crush the pecans either in a pestle and mortar or place them in a plastic bag and break them up using a rolling pin. Then tip them into a bowl and add in the remaining honey, combine well and then spread them on top a lined baking tray and bake in the oven for 12 minutes until golden. Remove from the oven and leave to cool and crunch up!
3/ Add a drop of oil to a small non-stick frying pan and pour in a small ladle full of the batter. Cook for 1 minute on each side.
4/ Serve the pancakes with a spoonful of the crunchy honey pecans.