Easy Gluten-Free Indonesian Crumpets Breakfast
Ingredients
- 1 cup coconut milk
- 7g sachet dried active yeast
- 1 tsp coconut sugar
- 2 cups gf flour
- 2 tsp bicarb soda
- 1 tsp sea salt
- 1 tsp vanilla extract
- Coconut oil for greasing
Preparation
Gently warm milk and 1 cup of water up in saucepan over low heat until just warmed through (too hot and it'll kill the yeast).
Pour liquid into bowl and add yeast and sugar, then set aside for 15 mins until surface starts to foam.
Sift flour, bicarb soda, and salt into large bowl. Add vanilla and yeast mixture and stir to combine.
Place clean damp tea towel over bowl and set aside for 35-40 mins or until mixture is risen and bubbly.
Lightly grease frying pan and set over medium heat. Lightly grease a few egg rings and place them in pan.
Stir mixture again, it should look like thick, bubbly pancake batter. Add 1/4-1/2 cup more water if needed to reach desired consistency.
Spoon mixture into each egg ring and cook for around 2 mins or until the tops are completely covered in bubbles and the batter is dry. Remove eggs rings and transfer crumpets to plate.
Serving and storage
Serve with whatever toppings you like!! Some great go-to's are peanut butter, maple syrup, berries, vegan butter, coconut yoghurt, hemp seeds, or icing sugar!
Any leftover crumpets will keep in an airtight container in the fridge for 2-3 days or in the freezer for up to 2 weeks.
