By Hannah Powling
We are celebrating Breakfast Week (24th-30th January) in style and posting a healthy and extremely scrumptious recipe each day to inspire you. Let’s get you creating something you haven’t tried before to start your day! Breakfast the most important meal remember?
This recipe is rather special; as you might be one of the first to see it. Nutritional Therapist Amelia Freer has just published her latest book ‘Cook Nourish Glow‘ and when we saw particular recipe we just had to share it with you. Have a happy tummy with these light, fluffy Healthy Coconut Pancakes…
Serves 2
Ingredients
35g coconut flour
1 1/2 tsp bicarbonate of soda
a pinch of sea salt
a pinch of vanilla powder or tsp of vanilla extract
2 medium eggs, preferably free-range or organic
130ml coconut milk
coconut oil
fresh blueberries, coconut flakes and maple syrup to serve
Method
1. Mix together the dry ingredients in a large bowl. Add the eggs, then slowly add the coconut milk, mixing with a wooden spoon until you get a smooth batter (you might need to add a little more coconut milk depending on the thickness of your coconut flour – the batter should be quite runny).
2. Heat a large, non-stick frying pan over a medium heat and melt one tablespoon of coconut oil. When the oil is hot, spoon in two tablespoons of batter for each pancake. You will have to cook them in batches. Leave to fry until completely cooked and brown underneath, then carefully flip over and cook the other side. Transfer the pancakes to a plate and keep them warm while you cook the remaining batter.
3. Serve in a stack with fresh blueberries, coconut flakes and maple syrup. Alternatively, press the fresh blueberries into the batter in the pan, so that they’re cooked into the pancakes.
Note
You could also use frozen blueberries rather than fresh. Put 2 handfuls and a few tablespoons of water into a small saucepan and bring to a simmer – this gives you lovely, dribble blueberries with a purple ‘sauce’.
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