\n\tGrapefruit Pancakes<\/span>

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1. Beat together the egg and almond milk in a jug.
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2. Combine the flour and sugar in a mixing bowl. While whisking, pour the egg and milk mixture slowly into the flour mix.<\/p><\/div><\/div>\n\t<\/div>\n\t

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3. Mix well until you get a smooth batter.<\/p><\/div><\/div>\n\t<\/div>\n\t

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4. Preheat a non-stick frying pan over medium heat. Once hot, lightly spray the pan with the vegetable oil—around 4-5 sprays.<\/p><\/div><\/div>\n\t<\/div>\n\t

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5. Slowly pour the mixture in the pan, aiming to fit 2-3 pancakes at a time, with each pancake measuring around 9 cm. NOTE: These should be thin pancakes.<\/p><\/div><\/div>\n\t<\/div>\n\t

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6. When the pancake is light golden brown, after 1-2 minutes, flip and repeat on the other side.<\/p><\/div><\/div>\n\t<\/div>\n\t

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7. Keep the cooked pancakes warm while you cook the next batch.<\/p><\/div><\/div>\n\t<\/div>\n\t

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8. Serve 3 pancakes on a plate and scatter the grapefruit segments. Drizzle with agave syrup and dust with icing sugar.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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