I’ve been experimenting with gluten free American style pancakes for ages. The mixture was either too thick to cook all the way through or so runny it became a flat pancake rather than a fluffy American style.
These are pretty much perfect in every way. Packed with protein, vitamins and minerals, due to the addition of a plant based protein powder, they are super delicious. They make a perfect breakfast or brunch and would double up as a treat for pudding too. Enjoy
50g coconut flour
1 ½ tea spoon bicarbonate of soda
2 scoops Arbonne Essentials Vanilla Protein Powder (20g protein)
Pinch sea salt
1 tea spoon vanilla essence
200 – 225ml coconut milk I used a tin of coconut milk which was 80% coconut
2 eggs beaten
coconut oil to cook
1 – 2 tablespoons Maple syrup
Mix all the dry ingredients together in a bowl.
Add the eggs, vanilla and part of the coconut milk. Mix until it forms a dough. Gradually add more coconut milk until you have a dough like consistency that is thick but drops off the spoon.
For the blueberry topping
Heat the blueberries before you cook the pancakes. Place the washed blueberries in a heavy bottomed pan over a low heat with the maple syrup. Heat gently until the blueberries begin to pop and release their juice.
For the Pancakes
Heat the coconut oil in a large frying pan.
Drop a dollop of the mixture into the pan and spread. Cook until golden brown on both sides. Transfer to a warmed plate while you make the rest of the pancakes.
Serve warm with the blueberry sauce. Enjoy