Coconut pancakes with blueberry coulis
These pancakes are a great example of a paleo recipe, as they really highlight the versatility of coconuts.
Ingredients (serves 4)
• 4 eggs, whisked
• 2 × 400 ml cans coconut milk
• ¹/³ cup coconut oil, just melted, plus extra for frying
• ½ cup coconut flour
• 1½ cups buckwheat flour
• 2 tsp baking powder
• 1 vanilla bean, scraped
• Zest of one orange, finely grated
• Pinch of sea salt
• ½ cup desiccated coconut
• Cocoa nibs, to garnish
• 1 cup blueberries (fresh or frozen)
• 1 tsp rice malt syrup (optional)
• 1 tbsp butter
• 1 tsp cinnamon
• 1 tsp vanilla extract
Combine the eggs, coconut milk and coconut oil and mix well. Gradually add the dry ingredients, making sure everything is well combined. If the mixture is looking too thick, add a little water to loosen.
Heat a little coconut oil in a large frying pan over medium heat. Cook the pancakes until golden on each side, turning once. This mixture makes about 12 pancakes. The key with pancakes is waiting for bubbles to appear on the top before flipping them over.
To make the coulis, mix the blueberries, rice malt syrup (if using), butter, cinnamon and vanilla together in a saucepan and bring to the boil, slightly mashing the blueberries, and cooking until it reaches a consistency you like. Allow to cool slightly before pouring over your pancakes. Top your breakfast with cocoa nibs for crunch, texture and that superfood hit.
kJ 3087 | Fat 63.9g | Carb 24.4g | Protein 13.2g
Recipe from Luke and Scott: Clean Living, $29.99, Penguin.
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