This recipe is delicious and quick and easy to make.
1/2 cup coconut oil
1/4 cup cacao or cocoa
4 Tbsp rice malt syrup
1 tsp vanilla extract (optional)
Melt the coconut oil and add the rice malt syrup and vanilla extract. Whisk and add the cacao cocoa powder. Whisk occasionally while pouring into mini muffin or cup cake cases. Cool for 30 minutes in the freezer.
Beat the eggs. Add the flour, salt and milk and mix well. Add the rice malt syrup and mix again. Heat a little coconut oil in a small omelette pan. Once the coconut oil has melted, pour in a small amount of the mixture, enough to coat the bottom of the pan. Cook until golden brown (not long) on the bottom and then flip, using a fish slice or spatula, to cook the other side. Leftover mixture can be stored in the fridge and used the next day. Make sure to give it a good stir again after taking it out of the fridge. Serve with blueberries and strawberries.