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Pancakes with berries on plate

Coconut flour pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving (12)
NutrientUnit
kcal42
fat2g
saturates1g
carbs4g
sugars2g
fibre2g
protein2g
salt0.1g
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Ingredients

  • 2 eggs , separated
  • 3 tbsp coconut flour
  • 1 tsp gluten-free baking powder
  • 1 tsp cinnamon
  • 150ml milk of your choice
  • 2 tsp maple syrup
  • 150g frozen berries

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.

Goes well with

Recipe from Good Food magazine, March 2019

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A star rating of 2.4 out of 5.13 ratings
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