DF, GF, PF, AC, SF, VV
If you love pancakes but don’t love the extra pounds traditional pancake recipes can load onto your hips, then this recipe will enable you to have your pancake and eat it too….guilt free! Because they are grain and gluten free and sugar free ( aside from the berries you may like to add on top) they are perfect for not upsetting your gut or the scales. Kids also love this recipe too, so why not whip up a batch on the weekend… they’re guaranteed to please.
What you need…
- 3 large eggs
- 3/4 cup unsweetened almond or coconut milk ( add more if your mixture is too dry)
- 1/2 tablespoon freshly squeezed lemon juice
- 1 teaspoon natural vanilla extract
- ½ cup coconut flour
- 1 tsp teaspoon baking powder
- pinch of sea salt
- coconut oil or butter, for greasing the pan (about 1/4 cup)
- 1/4 cup flax meal or arrowroot powder
- 1 teaspoon of cinnamon
- 100 grams frozen raspberries or blueberries
How to make…
Add to eggs to a large bowl and whisk before adding the almond milk, lemon juice, and vanilla and continue to whisk until well combined.
In a separate bowl, mix together the coconut flour, cinnamon, baking powder, salt, and flax meal or arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking.
Grease a large fry pan with butter or coconut oil and place over medium heat. Once the pan is hot, use a ladle to pour 3-inch pancakes onto the pan. Cook until bubbles appear, or for about 2-3 minutes on each side, then flip with a spatula. Repeat with rest of the batter. Add a tablespoon or more of coconut oil or a scrapping of butter to the hot pan, as needed.
To make the berry sauce, add the frozen berries to a small saucepan and simmer with 2 tablespoons of water for 10 minutes before pouring over the pancake, topped with a dollop of plain sheep’s yoghurt and a sprinkle of cinnamon. Serve warm.
Serving size – one pancake per person
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