February 04, 2016

blueberry pancakes


 I have been working a recipe for pancakes that is both gluten free and approved by my whole household and I am very pleased to say that I have finally perfected my goal!

These pancakes are light & fluffy and are full of protein so you'll find you won't eat as many as normal and they will also keep you feeling full a lot longer than the traditional pancakes.

Pancake breakfasts usually occur on a Saturday morning in our household and they are a tradition that brings much joy to me as I know they are creating memories that my children will take with them for the rest of their lives.


Blueberry Pancakes
(serves 4)

80g coconut(desiccated or shredded)
3/4 cup tapioca flour
3 bananas
6 eggs
pinch salt
1 tsp baking powder
1 cup blueberries (frozen is fine)

flaked coconut, fresh blueberries and honey or maple syrup to serve

METHOD
1. Place coconut in thermomix and blitz 30 seconds speed 9.
2. Place remaining ingredients into the thermomix and mix 5 seconds speed 5. Scrape edges and repeat.
3. Heat a large fry pan over medium heat and melt a small amount of ghee or coconut oil before adding each batch of pancakes to prevent sticking.
4. Add batter and place 6-8 blueberries on each pancake. Cook 3-5 mins on each side until bubbles form and they are slightly brown.
5. Serve with flaked coconut, fresh blueberries and honey or maple syrup.


NOTE
If you don't have a thermomix for the first step simply use desiccated coconut as is, mash banana with a fork and mix together remaining ingredients with a whisk or food processor. 

2 comments:

  1. Carli we tried these yesterday morning and they were amazing. Thank you so much for the recipe! It will be an every Sunday treat for us now! :-)

    ReplyDelete
  2. So glad to hear you liked them!!!

    ReplyDelete

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