Coconut Pancakes

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Our almost three year old discovered the wondrous delights of pancakes around a year ago via her best friends granny, and I often make them for her tea as a treat after she has been to nursery these days. I must say I’ve become rather partial to them myself, they’re great as a little pick me up snackette or served for desert.

Ingredients (for 8 small but filling pancakes):
4 eggs
2 heaped tbsps coconut flour
2 heaped tbsps ground almonds
60ml coconut milk
1 tbsp honey
1 tsp vanilla extract
Butter to grease the frying pan

Method:
– combine the almonds, flour and baking powder in a bowl

– in a separate bowl whisk together the eggs, coconut milk, vanilla and honey

– slowly incorporate the flour into the eggs and mix well (note this batter is slightly thicker than a wheat based version)

– melt a teaspoon of butter in a non-stick frying pan over a medium-high heat

– spoon two large dollops of batter into the pan at a time and cook for a few mins on each side until golden brown (turning them over when the first side starts bubbling)

– I like to serve these up with lashings of butter and rainforest honey

 

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