A quick and tasty breakfast treat.
Rosemary’s basic recipe with a dash of Pork Belly flair for the topping.
We have also used the same batter very successfully in a waffle maker.
Coconut flour pancakes with blackberries
A low carb breakfast treat
Ingredients
- 30 grams coconut flour
- 3 large eggs
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 pinch salt
- 4 to 6 tbsp water
- 2 tbsp agave syrup
- fresh blackberries
Instructions
- Combine the coconut flour, eggs, oil, baking powder, vanilla extract, and salt in a large bowl.
- Use a whisk to stir it until smooth.
- Coconut flour is very absorbent so you will need to add several tablespoons of water to achieve the right consistency for the batter.
- Put a dash of olive oil into a small frying pan over medium heat.
- Add 3 tablespoons of the batter and allow it to cook until bubbles start to form in the middle of the pancake. Should take about 4 – 5 minutes
- Flip the pancake and let it cook on the other side until golden brown.
- Repeat with the remaining batter.
- If you are making a bigger batch, put the oven on a low heat and keep the pancakes warm while you do them all
- For the topping, put the agave syrup into the frying pan, add in a couple of handfuls of fresh blackberries and keep them moving over the heat until they are warmed through.
- Serve and eat immediately.
Other recipes you may like:
• Carrot and ginger cake
• Cinnamon Cappuccino Fudge
• Irish whiskey coffee cake