Summary
We are pretty much used to eating pancakes all year round these days, but in time honoured tradition I thought I’d post up a recipe. Those who are gluten free this is put together with you in mind. The regular flour has been replaced with coconut flour, but there are several different options you can substitute such as almond flour, or even use banana!
You can add honey to the recipe if you want it to be a little sweeter but I find that drizzling the apple juices over afterwards add just enough sweetness.
Ingredients
- 1 small eating apple, peeled and sliced
- 2 tbsp organic coconut flour
- 1 tsp cinnamon
- 2 medium eggs
- 60ml almond milk
- half tsp gluten free baking powder
- 3 tbsp coconut oil (reserve some for cooking)
Method
- Melt a tbsp of the oil in a saucepan
- Add the sliced apple and sprinkle the cinnamon, sit well to coat the apples
- Stew the apples for around 10 minutes whilst carrying out the steps below
- Whisk eggs, coconut oil and almond milk together before adding to dry ingredients.
- Stir well until all combined, it should be a thick mixture.
- Pop a handfull (12 or so) of blueberries in the mix and stir them in.
- Heat ½ tsp of coconut oil in a pan and fry about a quarter of the mixture for each pancake for 2-4 minutes each side.
- Stack your pancakes high and add the apple on the side
- Drizzle the juices in the pan over the top of the pancakes and eat!
Nutritional Content (per serving)
Calories
675kcal
Fat
53g
Sat Fat
38g
Protein
14g
Carbs
39g
Sugar
21g
Fibre
11g
