Blueberry & Coconut Pancakes
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 / Tips / Wine Advice:
Enjoy your delicious Blueberry & Coconut Pancakes for a delightful breakfast!
