Rachael Finch

Paleo coconut pancakes

Paleo Coconut Pancakes

As promised guys, this delicious recipe is thanks to Christie Connelly and tastes amazing. If you’re on a paleo diet and craving something grain-y give this a go. Maybe Sunday morning?

(Serves 2-4)
Ingredients:
1/3 cup coconut flour
3 eggs
2 Tbls rice malt syrup (or honey)
1 Tbls coconut oil
4 Tbls Vitasoy Coconut Milk Unsweetened
1/4 tsp bi-carb soda
1/2 tsp apple cider vinegar
Fresh fruit and coconut yoghurt, to serve

Method
1. Place coconut flour, eggs, rice malt syrup, coconut oil and coconut milk into a bowl and whisk until well combined.

2. Mix together vinegar and bicarb soda in a small bowl. It will fizz up. Quickly pour it into the coconut mixture and whisk well. Allow it to sit for 5 minutes to thicken up.

3. Heat frying pan on low heat. Add a little coconut oil to coat the pan, then ladle in a small amount of batter. The smaller you keep the pancakes, the easier they will be to flip without breaking. Cook for 30 seconds to 1 minute or until bubbles appear on the surface and it starts to look a little dry. Flip and cook for a further 10-20 seconds until cooked through. Keep warm on a plate in a low oven while you repeat with the remaining batter.

Serve with fresh fruit and coconut yoghurt for a complete paleo breakfast.

A beautiful healthy alternative for breaky!

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