Re-use our coffee grounds in your garden!
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
1 tbsp coconut oil
Honey and coconut yogurt to serve.
- 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.