Malaysian Peanut Pancakes

Serves: 8-10
Preparation time: 20 minutes
Cooking time: 20 minutes

Method

Stir together the flour, yeast, 4 tablespoons of SPLENDA® Granulated, eggs and bicarbonate of soda along with 225ml warm water until you have a smooth batter. Leave it to proof for around 40 minutes until it is just bubbling.

In a food processor, whizz together the remaining 2 tablespoons of SPLENDA® Granulated with the peanuts and sesame seeds until they start to become a little wet. Add the coconut until the mixture is moist.

Warm a non-stick frying pan over a medium heat and spray twice with the oil. Using a large ladle, half fill it and pour into the pan. Spread it out until it is around 18cm in diameter. Cook for a moment then scatter on a spoonful of the peanut mixture. Fold the pancake in to half and cook for a moment or so more. Place on a baking tray, cover and keep warm in a low oven.

Repeat with the rest of the ingredients until you have used everything up!

Serve the pancakes warm.

*Diabetes Friendly Recipes contain < 10% of total calories from saturated fat, and no more than 40 grams of carbohydrate per serving.