You may have gathered by now that I am more than a little partial to a pancake. Or two…dozen. These pancakes are so good that eating these pancakes makes me feel flipping (excuse my pancake humour) fantastic.
These are so quick and easy to make that you could make them on a weekday and it would ensure that you had the best day at work. How can you be sad or mad when you have a tummy full of pancakes? It’s just not scientifically possible. (Disclaimer: that theory hasn’t actually been tested).
These pancakes are beautifully light and fluffy. The edible, delicious equivalent to a little bunnies tail. In a REALLY good way. I know you know what I mean, you know?
I’ve topped these with blueberries, honey and coconut yoghurt and I can’t even tell you how delicious they were. Blueberries are bursting with anti-oxidants and wonderfully good stuff and we all know the virtues of the glorious coconut.
But feel free to experiment with toppings. A drizzle of chocolate here, a handful of strawberries there, maybe some caramelised bananas for good measure. Safe to say, these pancakes are amazing with anything. Well. Maybe not a potato. Or tuna.
To make a hearty batch, which should probably feed two..(embarrassing update…My flatmate and I ate these between the two of use with no trouble at all. But I made them at the weekend and they easily fed five of us. Squirm alert.)
- 100g ground almonds
- 25g coconut flour
- 1 teaspoon cinnamon
- 1½ teaspoon baking powder
- 4 eggs
- 200ml coconut milk
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- coconut yoghurt
- Take a bowl and whisk the eggs, coconut milk, vanilla and honey together.
- Add in the dry ingredients and give it a good beat so it gets well mixed together.
- Now heat a non stick frying pan and add a little coconut oil (or vegetable oil, or butter. Whichever tickles that fancy of yours)
- Spoon in a spoonful of batter for each pancake. Cook for about a minute on each side until bubbles appear, the bottom side is golden and you are able to flip it.
- You may have to keep an eye on the temperature of the pan, as you don’t want the pancakes browning too quickly and leaving you with a raw middle. Nobody like a raw middle.
- Once cooked, stack ‘em high and drizzle with blueberries, honey and coconut yogurt.
Heavenly stack. Now for the best bit. Dig in!
Truly truly scrumptious!
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