These Asian green pancakes are a fun alternative to the classic breakfast recipe, made with pandan leaf essence and coconut milk.
They're vegan and low-fat, yet incredibly fluffy and tasty.
Combine flour, baking powder, and a pinch of salt in a bowl.
Then, add maple syrup, milk, pandan essence, and whisk into a runny batter.
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Heat a skillet, pour in half a ladle of batter, and cook the pancake for 2 minutes.
Finally, flip the pancake and cook for 2 more minutes.