A tasty breakfast treat, this is an easy recipe for fluffy, gluten-free flour pancakes.

Makes : 8 - 10 pancakes


Ingredients

(use organic where possible)

  • 1⅓ cups gluten-free flour
  • ⅓ tsp baking powder
  • 1 tsp baking soda
  • Salt
  • 2 eggs
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • Coconut oil
  • 1 cup frozen raspberries
  • Maple syrup
  • 1 cup fresh raspberries (optional)

Directions

  1. Allow your berries to defrost.
  2. To make your coconut milk, chop your coconut flesh and blend with 1 liter of water. Strain in a nut bag.
  3. Add the maple syrup to your liking to the berries and set aside.
  4. Add the wet ingredients to a bowl and mix well. Set aside.
  5. Add the dry ingredients to a bowl and mix well, then sift.
  6. Mix the wet and the dry ingredients together.
  7. Heat a pan over medium heat. Add a splash of coconut oil.
  8. Pour the batter, a little bit at a time, into the pan. Cook for 30 seconds on each side or until a little golden brown.
  9. Flip the pancakes when bubbles begin to rise to the surface.
  10. Serve with maple syrup, berries or any fruit like bananas and your homemade ice cream.
Audio Languages: English
Subtitles: English