Gluten free coconut and blueberry pancakes

Coconut and blueberry pancakes. Delicious and gluten free! It doesn’t have to be Pancake Tuesday to enjoy our Coconut and Blueberry pancakes. A quick and guilt-free snack for any time of the year. Or any time of day, for that matter.

What you need:

120g Coconut flour

1 tsp gluten-free baking powder

1 tbsp chia seeds

Pinch of sea salt

100ml coconut milk (you can use dairy, almond, oat it’s up to you!)

2 large free-range eggs, separated

150g blueberries

1 tbsp coconut oil

Honey and coconut yogurt to serve.

Method:

• Place all the dry ingredients in a large mixing bowl, mix, then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk to combine. Add to the dry ingredients and mix until blended.
• In a clean bowl, whisk the egg whites until they hold soft peaks. Fold into the batter until combined. Add a ½ of the blueberries to the batter and fold in.
• To cook, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown.
• Serve the pancakes with, blueberries, a drizzle of honey and a dollop of coconut yogurt.

All ingredients are available at Morton’s, Dunville Avenue.