Saw these for the first time in London and they were incredible. This is my go at making it with unrefined ingredients. These were so much fun to make and eat. It took a few times to nail the recipe, but I finally did and now I can’t stop making them! 
Serves 1 DF RSF
Ingredients:
2 eggs
1/4 cup wholewheat flour
23g rapadura sugar
1 tsp vanilla extract
1 tbsp oat milk
Toppings:
RSF icing sugar
DF butter
Maple syrup
Coconut yoghurt
Method:
Separate the egg whites from the yolks in 2 different bowls. Whisk the egg yolks together. Add milk to yolks and whisk. Add in vanilla extract and whisk. Sift in flour and whisk.
In the bowl of egg whites beat together until frothy. Add in the sugar little bit of a time and beat until stiff peak. Add in egg whites to batter mixture little bit at a time and whisk together.
Oil a fry pan and pipe in 2 small (but thick) pancakes, cover with a lid and cook on a low setting. Cook for 4-5 minutes and flip one pancake on top of each other. Add 1 tbsp if water to the pan and cover. Cook for additional 2 minutes or until cooked through.
Once down plate and repeat process with remaining batter. Add toppings and enjoy!
