COCONUT PANCAKES

Have you ever smelt coconut flour? It smells like heaven, that is, if you are a fan of the smell of coconut. I spent a frustrating 5 minutes trying to scrape ¼ of a cup of coconut flour out of a bucket at a health food store on Saturday afternoon just for this recipe! My struggle paid off, as my finance loved these pancakes for Sunday breakfast- and he doesn’t even like coconut! For any dairy and/or gluten intolerant people out there these unique pancakes are a great substitute to regular pancakes and taste much better than the packaged cartons. I must give credit to Sarah Wilson for this recipe, found in her ‘I Quit Sugar’ cookbook that I am just racing through.

INGREDIENTS

• 2 eggs, preferably free-range, whisked
• 1 tablespoon coconut oil, plus extra to cook
• 400ml light coconut milk
• 2 teaspoons gluten-free baking powder
• 1/2 cup buckwheat flour
• 1/4 cup coconut flour 
• 1/4 teaspoon salt
• 1/4 teaspoon xylitol 
• 1/2 heaped cut shredded coconut, plus extra to serve 

COOKING 

1. Stir together the eggs, oil and coconut milk in a large bowl. Add the rest of the ingredients to the bowl, making sure that you stir well to remove any flour lumps and are left with a semi-runny batter. 

2. Heat a teaspoon of coconut oil in a non-stick pancake pan or medium shallow frying pan over medium heat. Pour in around 1/3 of a cup of batter to form an oval pancake. (You can make the pancakes big or small by adjusting the amount of batter you use for each pancake). Flip the pancake over when the batter surface starts to bubble and cook the other side until both sides are lightly brown. Repeat until all batter is finished. Serve with organic maple syrup and extra shredded coconut, if desired. 

Makes / 5 -7 big pancakes & 10-12 smaller ones

Total Preparation time / 5 minutes

Total Cooking time / 20 minutes 

x Emily