Coconut flour pancakes
Makes 10-12
Easy
Prep:
Cook:
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
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- 2 eggsseparated
- 3 tbsp coconut flour
- 1 tsp gluten-free baking powder
- 1 tsp cinnamon
- 150ml milkof your choice
- 2 tsp maple syrup
- 150g frozen berries
Nutrition: per serving (12)
- kcal42
- fat2g
- saturates1g
- carbs4g
- sugars2g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
step 2
Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
step 3
Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
