Coconut Flour Pancakes with Toppings

Create delicious light but fluffy pancakes in minutes with our foolproof coconut flour pancake recipe! Feeling fruity? Try out one of our simple tantalizing toppings.

Pancake Ingredients

• 125g coconut flour
• 2 tablespoons organic sugar
• 1 tablespoon baking powder
• ½ teaspoon Himalayan salt
• 240ML non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla

Method

1. Add the flour, sugar, baking powder, and salt into a mixing bowl and stir to combine ingredients.
2. In a medium bowl, add the almond milk, apple cider vinegar, and vanilla, mix together.
3. Pour the liquid mixture into the dry mixture and whisk until smooth.
4. Let the batter rest for 5 minutes.
5. Pour 65 grams of the batter into a nonstick pan over medium heat.
6. When the top begins to bubble, flip the pancake and cook until golden.
7. Serve with one of our toppings below!

Topping Inspiration

Strawberry sauce

Ingredients

• 500g fresh strawberries
• 1 tbsp freshly squeezed lemon juice
• 67g granulated sugar

Method

1. Cut all of the strawberries into quarters setting aside 6.
2. Add the strawberries, sugar and lemon juice in one saucepan over a low heat and bring to boil, occasionally stirring.
3. Reduce the heat and simmer for 15 minutes, stirring. Next, mash the strawberries using a potato masher.
4. Add sliced non-boiled strawberries combine with the mashed strawberries and simmer for 5 minutes. Set aside to cool, pour on top of pancakes and enjoy!

Peaches & Cream Topping

Ingredients

• 2-3 small peaches peeled and sliced
• 1 tbsp brown sugar
• 75g plain Yoghurt
• 1 tsp Honey

Method

1. Add the peaches to a small saucepan and with brown sugar and water, simmer on a medium heat until the peaches are soft.
2. To finish top the pancakes with Greek yoghurt, cooked peaches and drizzle honey.

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