Pancakes with berries on plate

Coconut flour pancakes

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(1 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Makes 10-12

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (12)

  • kcal42
  • fat2g
  • saturates1g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.1g
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Ingredients

  • 2 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp coconut flour
  • 1 tsp gluten-free baking powder
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml milk of your choice

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 150g frozen berries

Method

  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.

  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.

  3. Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

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