A deliciously fluffy stack of pancakes, just in time for Pancake Day. And guess what, these ones are totally gluten free. I've teamed up with Indigo Herbs to try out some of their awesome products and bring you a sweet treat which features some flippin' great superfoods too. The gluten free coconut pancake recipe is made using coconut flour and cooked in coconut oil. To finish, they're scattered with strawberry powder and crushed pistachios, with an obligatory drizzle of maple syrup. Read on to see how the ingredients stacked up...
Makes 6-8 small pancakes
♥ 3 large eggs
♥ 30g coconut flour
♥ 1 tbsp coconut oil, plus extra for the pan
♥ 1 tsp organic maple syrup
♥ 1/2 tsp baking powder (gf)♥ A splash of milk/almond/soya milk
For the toppings♥ Crushed pistachios
♥ Strawberry powder
♥ Organic maple syrup
♥ Fresh fruit
Step one. Mix together the beaten eggs and coconut flour and allow to sit and absorb for ten minutes.
Step two. Next, whisk in the rest of the ingredients until thick but fluffy.
Step three. Heat up a pan to a medium temperature and add 1 tsp of coconut oil. Move around to coat the pan.
Step four. Spoon the mix into the pan, around the size of a base of a mug. After a few minutes, flip over and cook the other side.
Enjoy with your favourite toppings!
Have you ever tried coconut flour recipes? Or gluten free pancake recipes? I'd love to hear.
In collaboration with Indigo Herbs