Who says fun food can’t be healthy?
Lets celebrate shrove Tuesday with these delicious gluten free, high protein and high fibre pancakes!
Preparation time: 5 - 10 minutes
Cooking time: see below
Ingredients (serves 2):
100g of Almond Flour
1 tablespoon of Coconut Flour
3 Free – range eggs
50ml of water
¼ teaspoon of nutmeg or cinnamon
5 – 10 g of Coconut Oil (as needed to cook)
200g of fresh Blueberries or Raspberries
1 Tablespoon of Manuka/Organic Honey
28 g of chopped and crushed cashew nuts to serve
1. In a large mixing bowl, whisk the flours, eggs and water together until you have a smooth batter. Any lumps should soon disappear with a little mixing. Add the nutmeg or cinnamon, mix, and set aside for a minute or two.
2. Place your frying pan over a medium heat and allow to get hot. Place your coconut oil in the pan, and add a spoonful of the batter. It is best to make these pancakes one at a time. Let the batter bubble a little, and cook for a minute before flipping and cooking on the reverse side for 1 – 2 minutes.
3. Place the pancakes on to a plate and serve with your honey, fresh berries and the crushed cashew nuts.
Each serving provides (approximately):
266 Kcal, 18.8g Fat (2.85g Saturates), 9.25g Sugars, 12.25g Protein, 0.2g Salt, 6g Fibre
Only allow the batter to sit for 1 – 2 minutes after mixing – try and cook the pancakes ASAP as coconut flour can swell, causing the batter to thicken over time. This batter will not keep overnight.