INGREDIENTS

MAKES 6 HOTCAKES

• 330g (2 CUPS) NODO SELF RAISING FLOUR
• 3 TBSP RAPADURA SUGAR 
• PINCH OF SALT 
• 4 LARGE EGGS 
• 500g (2 CUPS) COCONUT YOGHURT - WE USE COYO
• 2 TBSP MELTED BUTTER - FOR DAIRY FREE OPTION, WE RECOMMEND NUTTELEX

METHOD

1. BEGIN BY MELTING THE BUTTER IN A MICROWAVE SAFE DISH, ON A LOW HEAT IN THE MICROWAVE FOR 30 SECONDS. SET THE BUTTER ASIDE TO COOL. 
2. SIFT THE FLOUR INTO A LARGE BOWL, THEN ADD IN THE SUGAR AND SALT. 
3. IN A SEPARATE BOWL, SEPARATE THE EGG WHITES AND THE EGG YOLKS, WHISKING THE WHITES ON A LOW SPEED IN AN ELECTRIC MIXER UNTIL THEY ARE LIGHT AND FLUFFY. 
4. WHISK THE EGG YOLKS SEPARATELY AND COMBINE WITH THE EGG WHITES, COOLED BUTTER AND COCONUT YOGHURT. 
5. CREATE A WELL IN THE CENTRE OF THE DRY INGREDIENTS, GRADUALLY ADDING THE WET MIXTURE AND STIRRING WELL TO COMBINE. 
6. LIGHTLY BUTTER A FRYPAN, AND ON A MEDIUM HEAT, COOK 3/4 CUP OF THE BATTER FOR 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. REPEAT PROCESS UNTIL BATTER RUNS OUT. 

SERVING SUGGESTION

SERVE WITH FRESH BERRIES AND MAPLE SYRUP.