I love a pancake but it's something I have not eaten for years. This recipe is for a version made with coconut flour but you could use millet flour instead but would need more flour. This coconut version is lovely and light and fluffy.
1/4 Cup Coconut Flour
1/8 teaspoon of bicarbonate of soda
Pinch of salt
2 teaspoons of avocado oil
1/4 teaspoon pure vanilla extract
Butter/Avocado oil for cooking
- Whip the eggs and avocado oil together. Don't over whip.
- Add the coconut milk and vanilla extract (Use the coconut milk that comes in sachets, it's nicer than the tinned version)
- Add the coconut flour (best to sieve it first) and bicarb.
- Leave to stand for five minutes then add the pinch of salt and stir again.
- Heat a little avocado oil and butter in a pan. I had my hob at mark 6.
- Add a ladle of the mixture to the centre of the pan. You may need to gently spread it with a fork.
- You won't see many bubbles rising so keep checking the bottom by lifting the sides. When it's golden brown on the bottom, flip with a spatula.
- Eat straight away.
I made a little ginger jam. It's really easy. I have a tiny food processor (from Morissons). Four Medjool dates, 2 tablespoons of pure water, grated fresh ginger. I used about an inch of ginger which I grated on a fine grater and then squeezed the juice into the dates. It does not matter if you get a bit of the fibre in too. Process until smooth and then put on top of your pancakes with a little coconut cream and enjoy.
You could also top your pancakes with the avocado chocolate mousse. To ring the changes you could:
Add some ginger juice
Add toasted hazelnuts for your own healthy version of the well known chocolate spread
Add a couple of sprigs of mint for choc mint
Add some orange extract for chocolate orange.