Apologies if you were trying to get onto the blog earlier today and couldn’t,.I’ve been having some server issues. It looks as though they’re resolved for now though. Fingers crossed!
This recipe has been a long time coming. I’ve always thought it a little odd that people ask me why my blog is called “Coconut and Berries”- I mean, obviously they’re my favourite foods! But taking a closer look at my archives I was horrified to see a serious lack of both coconut and berry recipes!
This needed rectifying pronto!
I decided my “signature” recipe ought to be pancakes since, besides coconut and berries, pancakes are up high on my list of favourite foods- you only have to follow me on instagram to know that.
It’s been a long, hard winter without fresh berries, but they’re finally coming back into season so I felt I could splurge a little and get myself a nice selection. I just can’t pick a favourite. These pancakes are lovely and moist so I decided to just top them with the fruit rather than mixing it into the batter which might make the pancakes a little wet.
Don’t they look pretty? But there was still something missing. To take these over the top, I added a dollop of slightly-sweetened coconut cream. More coconut is always better in my opinion.
- 1 Tbsp Ground flax
- 1/2 Banana, mashed well (1/4 C mashed)
- 3/4 C Coconut milk (The carton kind OR the remainder of a can once cream has been removed)
- 1/2 tsp Vanilla extract
- 1 Tbsp Coconut nectar OR your preferred liquid sweetener (optional)
- 1/2 C Almond flour/ Ground almonds
- 1/2 C Oat flour (I grind my own)
- 2 Tbsp Brown rice flour
- 1/4 C Shredded coconut
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Arrowroot
- Pinch of salt
- Coconut Whipped Cream
- Fresh Berries
- Maple Syrup
- Prepare the coconut cream in advance and keep refrigerated until ready to serve.
- In a medium bowl, whisk together the ground flax, mashed banana, coconut milk, vanilla and sweetener (if using).
- In a large bowl, stir together all the dry ingredients- almond flour through to salt.
- Add wet ingredients to dry and stir gently, just until combined. The mixture will be thick.
- Heat a pan over medium heat, allowing it a few minutes to get evenly hot. Lightly oil with coconut oil then scoop batter in 1/4 C increments (I like to use an ice cream scoop for evenly shaped pancakes) and smooth with a spatula to flatten slightly.
- Cook for approx 3 minutes on one side, flip carefully and cook for a further 2 minutes on the other side.
- Repeat until batter is used up. You may need to add a little more milk to the batter if it thickens up a lot while you're cooking.
- Serve warm with fresh berries and coconut cream!
- It might look like a long list of ingredients but they're all there for a reason so please try to avoid substitutions!
I hope you give this recipe a try- these coconut pancakes are certainly my idea of a perfect breakfast.
What are your signature ingredients? A few more of mine are lentils, tahini, broccoli and chickpeas! All pretty basic but they find their way into so many of my meals.