Sunday breakfast treat: Gluten-free coconut pancakes
Happy Sunday cocotribe! The weather in Sydney has been pretty average over the past couple of weeks and there's only one thing that can cheer me up on a rainy day...PANCAKES!! As soon as I woke up this morning, I jumped out of bed, put some of my favourite music on loud (ahem, the new Cinderella soundtrack...) and ran into the kitchen to cook up a storm. These aren't just any pancakes, they're bona-fide COCONUT pancakes and they're actually rather healthy. Too scrumptious for words.
If you want to make some for yourself, here's my recipe:
Ingredients 3 eggs 1/2 cup of coconut milk 2 tbsp of pure raw honey or maple syrup 1 tsp pure vanilla extract 2 tbsp coconut oil ½ cup coconut flour 1/8 tsp baking soda pinch sea salt pinch of cinnamon
To serve 1 cup of berries (I used strawberries but you can use any fruit you have in the fridge, although perhaps not a tomato...) Pure maple syrup for drizzling over pancakes
Instructions Whisk the eggs with the coconut oil and organic honey Add the coconut flour, baking soda and salt to the liquid mixture. Stir until well combined.
Let the pancake mixture sit for 2-3 minutes or until it reaches a normal pancake batter consistency. Pour the batter onto a well greased (with coconut oil or butter) griddle over medium low heat in the shape and size of desired pancake. Once the pancakes have tiny bubbles all over, it's time to flip. Continue cooking for about a minute longer until both sides are golden brown.
Serve with pure maple syrup and your favourite fruit and ENJOY!!