- 2 eggs, separated
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
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 150ml milk of your choice
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 150g frozen berries
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.
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.
Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.