Almond and coconut pancakes

This recipe makes small, thick pancakes, not traditional pancakes. Great served with the same as you would do for the larger pancakes. I like making hot fruit sauce to go with them. Just fruit and a bit of honey goes well with these pancakes. They are gluten-free. The test in my house is if my husband likes them, then they get written up! We actually worked out that we could get to eat the pancakes together if we shared the cooking, you make a pancake, sit down and eat it and then when the other person has finished there’s they make the next one. Just make sure you keep an eye on them because if one of you takes too long to enjoy them, then the next one might get burnt! This recipe makes enough for 4, if there are only 2 of you, then you get pancakes twice in the week. That’s my idea of planning ahead!

Preparation and cooking time: 30 minutes

Serves: 4

Ingredients:

• 100g ground almonds

• 25g coconut flour

• 1 ½ tsp baking powder

• 1 tsp cinnamon

• 4 eggs

• 200ml coconut milk

• 2 tsp of vanilla extract

• 1 tbsp honey

• 2 tbsp coconut oil

Method:

Put the ground almonds into a large mixing bowl, then sift the coconut flour, baking powder and cinnamon over the almonds and mix thoroughly.

In a different bowl, whisk the eggs with the coconut milk, vanilla extract and honey, until blended. Now add the liquid mix into the dry mix and make into a smooth batter.

Heat a small non-stick pan over a low heat, add a tsp of coconut oil and add a large spoon of batter to the hot pan, cook for 1 minute and then flip the pancake and cook for another minute or until golden brown. Serve the pancake with your favourite toppings.

Tips:

• Ground almonds and coconut flour are gluten free, giving your gut a rest.

• This recipe is dairy-free too.