These are my delicious grain and gluten free pancakes and they make the perfect Sunday spoil for breakfast, without the guilt! I love to top my pancakes with a raspberry coulis and a dollop of plain sheep's or coconut yoghurt and lots of ground cinnamon. These are just one of the many gut healthy recipes, available in my book, Love Your Gut
WHAT YOU’LL NEED…
• 3 large eggs
• 1 cup unsweetened coconut or almond milk
• 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ½ cup coconut or almond flour
• 1 teaspoon baking soda
• pinch of sea salt
• 1/4 cup roughly chopped walnuts (optional)
• 1/3 cup flax meal
• 1 teaspoon of cinnamon
coconut oil or ghee for greasing the fry pan
• 200 grams frozen mixed berries
HOW TO MAKE…
In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.
In a separate bowl, mix together the coconut flour, cinnamon, baking soda, salt, and flax meal. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.
Grease a large fry pan and place over medium heat. Once the pan is hot, use a ladle to pour 3-inch pancakes onto the pan. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add more oil to the pan as needed.
Make a berry sauce by simmering the berries in a small saucepan with 2 tablespoons of water for 10 minutes before serving. Sweeten with a little stevia, xylitol or rice malt syrup if desired.
To serve, place 2 pancakes on a plate and top each stack with approx 2 tbsps of the berry coule, a dollop of plain coconut or sheep's yoghurt and sprinkle with ground cinnamon