Coconut Flour Pancakes with Blueberry Syrup - Jo Whiten

By Dani Valent • April 5, 2018 0 Comments

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Author Notes: If you watch the recipe video at DANIVALENT.COM you will clearly see how happy I am to be cooking alongside Jo ‘Quirky Cooking’ Whitton. I love her food and she’s such a bright spark.

Much of the inspiration for Jo’s recipes comes from the particular dietary needs of her family but even if you aren’t avoiding gluten, grains and dairy, these pancakes are pert and delicious. Plus, blueberry syrup – that’s always going to win!

For more delicious and inspiring recipes go to www.danivalent.com.
Dani Valent

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Serves 4-6

Blueberry syrup

  • 250 grams blueberries
  • 1 tablespoon honey
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon lemon juice
  • 40 grams water, preferably filtered
  • coconut cream, to serve (optional)
  1. Place all ingredients into mixing bowl and cook 5 mins/100°C/Reverse/speed 1. Transfer to a small jug, cover and set aside until pancakes are cooked. Clean and dry mixing bowl.

Pancakes

  • 70 grams coconut flour
  • 1/2 teaspoon bicarb soda
  • 30 grams coconut oil or ghee, plus extra for frying
  • 1/2 teaspoon vanilla paste or extract
  • 300 grams coconut milk (or preferred milk)
  • 1 pinch fine sea salt
  • 5 eggs
  1. Place all ingredients into mixing bowl and blend 30 sec/speed 6.
  2. Heat a heavy-based, well-seasoned frying pan over low-medium heat, and add a tablespoon of ghee or coconut oil to coat base. Pour in pancakes, keeping them small in size, and turn heat down to low. Once pancakes have set on the edges and slightly in the middle, turn them over and cook until browned.
  3. Serve pancakes hot, with blueberry syrup and coconut cream.

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