These simple, light and coco-nutty hot cakes make for a spectacular spring breakfast. Top them how you please, I love the simplicity of plump juicy berries and a little drizzle of pure maple syrup, although a dollop of cream or two wouldn't go a miss.
You may find this is one of those recipes that makes almost a weekly appearance in your kitchen throughout the summer.
1/2 cup coconut flour* see note below
4 free range eggs
1 tsp vanilla extract
1 cup coconut milk or natural yoghurt
2 tbsp honey, maple or agave syrup
1/2 tsp baking soda
1 tbsp apple cider vinegar
1/2 tsp cinnamon
a pinch of sea salt
extra virgin coconut oil, ghee or butter for greasing the skillet.
* I have also made these using ground almonds, buckwheat, spelt and rice flour. Just use 2 cups in place of the 1/2 cup of coconut.
In a food processor or blender, add all of the ingredients, then process until smooth.
Allow to sit for 5 minutes (as the coconut flour is full of fibre, it will absorb all of the moisture creating a thick a smooth batter).
Heat a greased skillet on low. Spoon 3-4 tablespoons of batter in to the skillet, and cook for 1-2 minutes on each side until golden brown. I find it best to keep them quite small, this makes them easier to work with.
Repeat with the remaining batter until cooked.
Makes 10-12 small pancakes.