STELLAR Promotion: ALDI is your one-stop shop this spring
With lockdown restrictions still in place this Easter, many of us are looking at creative and fun ways to mark the occasion at home. You’ve decorated the place with pastel delights, have stocked up on your chocolate eggs, now all that’s left is to whip up an Easter meal to remember come the main day.
Whether you’re cooking for one or the whole family, Aldi is making it easy and enjoyable, taking the fuss out of Easter dinner with great quality tips from Aldi ambassador and chef Trisha Lewis.
4 tbsp coconut yoghurt, to serve
Preparation
Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.