We love everything with eggs and pancakes are high on the list! With pancake Tuesday tomorrow, we were looking for a pancake that was different to the standard pancake (flour is too filling and you can’t eat as many as you’d like) and to buckwheat pancakes (the flavour just isn’t the same). So, we tried making the batter with coconut flour which is just delish and really adds flavour. It’s also gluten free, high in protein and fibre which is what we’re all about.
Ingredients – serves 3
- 1/2 cup coconut flour
- 1/3 cup almond milk
- 3 large free range eggs
- 1/8 tsp baking soda
- Pinch of salt
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Honey, blueberries, raspberries and pecan nuts (optional) to taste
- Add everything except for the almond milk and tasting ingredients to your food processor and blitz until well combined.
- Gradually add in the almond milk and blend until you have a thick but still runny mixture (don’t worry if it’s a bit lumpy).
- Heat the pan on a medium heat with a little butter. Add about 2 tbsp of the mixture into the middle of the pan, it should stop expanding when it gets to a small sized pancake.
- Cook for about 30-40 seconds and watch for the bubbles to rise, then flip. (it might not look like it’s cooked on the bottom when you’re flipping but it will be). Repeat on the other side and remove from pan. Continue this with the rest of the batter.
- Stack one on top of the other and drizzle honey over the top. Top with blueberries, raspberries and pecans and crumble a few pecans for an extra nutty taste.
- Happy pancake Tuesday!! 🙂 Now for lent 😦