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Blueberry & Coconut Pancakes

Deel op Facebook Print Recipe

Ingredients

  • 3 gluten-free coconut biscuits crushed
  • 140 g about 5 oz full-fat natural yoghurt, plus extra to serve
  • 2 free-range eggs beaten
  • 40 g about 1 ½ oz buckwheat or sorghum flour
  • ½ tsp bicarbonate of soda
  • A handful of blueberries
  • 1-2 tsp coconut oil

To Serve:

  • Maple syrup
  • Desiccated coconut
  • Yoghurt

Yields 4-6 Pancakes | Preparation Time: 15 minutes |

Cooking Time: 15 minutes | Calories: Approximately 125 per serving

Instructions

  • Mix the crushed biscuits with the yoghurt and beaten eggs.
  • Blend this mixture with a hand-held blender.
  • Add the buckwheat (or sorghum) flour and bicarbonate of soda, then blend again.
  • Stir in half of the blueberries.
  • Warm the coconut oil in a pan, then spoon in 1-2 tablespoons to form a pancake.
  • Cook until the underside is browned, then flip it and cook until it's cooked through.
  • Repeat this process with the remaining batter.
  • Serve the pancakes with a dollop of yoghurt, a sprinkle of desiccated coconut, the remaining blueberries, and a drizzle of maple syrup.

Notes & Wine Advice

Enjoy your delicious Blueberry & Coconut Pancakes for a delightful breakfast!
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Course; Breakfast / Pancake's / Crepes
Diets; Gluten-Free