• 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


  • 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.

Recipe from Good Food magazine, March 2019

Goes well with


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