Author Notes
These pancakes are both gluten and dairy free which makes them a really healthy alternative and suitable for those with allergies. They are sweetened with a little bit of honey and have a hint of coconut from the oil which makes them irresistible and slightly addictive. Add any type of berries/fruits/nuts when frying for some colour and crunch. —Cecilia Halling
Test Kitchen Notes
These remind me of something out of the first Moosewood cookbook: crunchy, but good! Full of heady almond and coconut flavors, these are pancakes with personality. I opted for honey over agave for a lovely floral note. Don’t expect a fluffy stack though, these have more of a hearty texture, which is nicely balanced by the fresh berries. Make sure your pan is pre-heated well before you start churning out hotcakes -- or be prepared to sacrifice the first one -- and eat them pronto while they are at their crispy prime. —Midge
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Ingredients
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150 milliliters
Almond meal
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2
Eggs (organic, free range)
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60 milliliters
Sparkling water
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2 tablespoons
Virgin coconut oil
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0.5 teaspoons
Vanilla extract
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0.25 teaspoons
Bicarbonate of Soda
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0.25 teaspoons
Salt
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1 tablespoon
Acacia Honey or Agave
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1 bunch
Blueberries
Directions
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Heat half of the coconut oil gently in a bain-marie (water bath) until liquidised and leave to cool for a couple of minutes. Add to a bowl along with the other wet ingredients.
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Mix all the try ingredients in a bowl until well combined, making sure that there aren’t any lumps of bicarbonate soda. Pour the wet into the dry and fold together.
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Add some of the remaining coconut oil to a pan and dollop in the batter (or use a small blini pan) and fry for a couple of minutes on each side until golden. Stick a few blueberries into the pancakes before turning turn over.
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Serve with more blueberries and some honey or agave.
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