Now I’m generally an omelette-for-breakfast kind of girl, but sometimes I get a hankering for something a bit more substantial at the weekend. Enter coconut pancakes. They’re a bit more effort than scrambling an egg but still fairly quick to whip up. For me, they’re the epitome of Sunday breakfast perfection. Plus my toddler goes absolutely apeshit for them.
Makes 3-4 servings
1 tbsp coconut oil, melted
1-2 tbsp raw honey*
120ml (1/2 cup) coconut milk
1 tsp vanilla extract
65 g (1/2 cup) coconut flour
1 tsp baking powder
2 pinches salt
1. Microwave the coconut oil to melt it, then whisk in the honey.
2. Whisk the eggs in one at a time.
3. Add the coconut milk and vanilla extract.
4. Add the coconut flour, then the baking powder and salt.
5. Heat some ghee (or coconut oil) in a pan on a medium heat. Ladle in some mixture – keep them small or they’re impossible to turn.
6. Flip when the bottom is brown and cook on the other side.
7. Serve with honey and blueberries.
* The best type of honey to use is raw honey, which is vastly different to the supermarket-bought variety. Raw honey is an absolute powerhouse of nutrition whilst conventional honey is, well, sweet, but not nearly as good for you. Since I went paleo, I’ve been trying and failing to get my hands on raw honey in Ireland. I’ve searched a tonne of health food shops and several shops online, but so far nothing. But if you can get it, USE IT!