Coconut Breakfast Pancakes
These are really good pancakes; they crisp nicely on the outside but are very fluffy and soft on the inside. I have used Coconut flour as a gluten free alternative to plain flour but use regular flour if you wish. Coconut flour contains fibre which can be helpful for our digestion. I’ve added blueberries and coconut as they work so well together here, but do swap these for your own favourite combo.
- 35g coconut flour
- 1/2 teaspoon (gluten-free) bicarbonate of soda
- A pinch of sea salt
- A pinch of vanilla powder, or a teaspoon of vanilla extract
- 2 medium eggs, preferably free-range or organic
- 130ml coconut milk
- Coconut oil
- Top with fresh blueberries, coconut flakes (lightly toasted, if preferred) and maple syrup
Mix together the dry ingredients in a large bowl. Add the eggs, then slowly add the coconut milk, mixing with a wooden spoon until you get a smooth batter (you might need to add a little more coconut milk, depending on the thickness of your coconut flour – the batter should be quite runny).
Heat a large, non-stick frying pan over a medium heat and melt 1 tablespoon of coconut oil. When the oil is hot, spoon in 2 tablespoons of batter for each pancake.You will need to cook them in batches.
Leave to fry until completely cooked and brown underneath, then carefully flip over and cook the other side. Transfer the pancakes to a plate and keep them warm while you cook the remaining batter.
Serve in a stack with fresh blueberries, coconut flakes and maple syrup. Alternatively, press the fresh blueberries into the batter in the pan, so that they’re cooked into the pancakes.
You could also use frozen blueberries rather than fresh. Put 2 handfuls and a few tablespoons of water into a small saucepan and bring to a simmer –this gives you lovely, dribbly blueberries with a purple ‘sauce’.
This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016more recipes
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