What better for breakfast than pancakes? Especially on the weekends, lazy mornings with plenty of time for a nice big spread with your morning coffee.
This tower of flying pancakes was tasty once we has caught them all, but I must admit we didn’t get through the whole lot in one sitting! When I was making the batter I originally used self raising flour and baking powder to help them rise. But I changed the second batch and added coconut flour to the mix; it really made a difference as the pancakes were much fluffier and tasted far better with the added coconut flour. If you fancy giving these a go I have put the recipe below.
Serves: 6 Prep: 10minutes Cooking time: 10-15 minutes
Ingredients:
230g self raising flour
70g coconut flour
1tsp baking powder
1 cup of desiccated coconut
1/2 cup of dried apricots
3tbsp of coconut sugar (any other sugar will be fine)
2tbsp of golden syrup
400ml of plant based milk (I used soy milk)
Oil for frying
Raspberry sauce:
100g fresh raspberry’s
1 tbsp of caster sugar
1/4 lemon
Method:
Pancakes:
Add the self raising flour, coconut flour, baking flour and sugar into a bowl and stir. Slowly add the milk in while whisking the batter. Once smooth add your golden syrup, desiccated coconut and chopped dried apricots then mix.
Heat oil in a frying pan till hot then scoop two tbsp worth of mixture into the pan and spread, fry for a good 40 seconds and flip. You want your pancakes to be a golden brown on either side. If they are too thick they will not cook in the centre but burn on the outside so it is important to keep an eye on them while cooking and you will need to keep topping the oil up in the pan for the next batch.
Raspberry sauce:
Break 100g of fresh raspberry’s up, I used a pestle and mortar until they were all crushed. Using a small saucepan on a low heat add sugar and lemon, stir before adding the raspberry’s. Keep this on a low heat while continuing to stir for another 5minutes. Once done, pour the sauce evenly over the top of your pancakes.
Recommended garnishes: desiccated coconut, fresh raspberry’s, maple syrup, white chocolate.