Who doesn’t love pancakes?
Funny story… I kept trying to save some from our breakfast so I could take photos but that never happened. So one afternoon I made them specifically to take photos. After I had finished everything I really didn’t want to cook dinner and we had a million pancakes already made, so pancakes for dinner it was, with some sausages as per Master Bear’s request. He also wants you all to know that sausage dipped in the Blueberry Chai Sauce is pretty tasty.
Three ingredient banana pancakes have been my go-to since Bear started eating whole foods but sometimes we just don’t have enough bananas. These are a perfect alternative and so simple to make. I haven’t had a bad batch yet.
If you like a thicker pancake you can use a little less milk in the mixture. Or you can thin them out with more milk. They are also absolutely perfect with my Paleo Lemon Curd as well as the blueberry sauce.
I can’t take full credit for this recipe. I spied it in a beautiful recipe book by Emma Galloway. If you are looking for vegetarian and gluten-free recipes she’s your girl, after you’ve checked my blog of course.
PS. Pancakes aren’t just for weekends! Every day is a good pancake day.
Coconut Pancakes and Blueberry Chai Sauce
1 cup of sauce
GF, DF, paleo
Prep time + tidy up: 10 mins
Cook time: 20 mins
1 cup desiccated coconut – coconut flour is not an option for this recipe, as it doesn’t have enough fat.
6 tbsp arrowroot powder/tapioca flour
1/2 tsp baking soda
4 large eggs
1/4 cup milk – I use coconut or almond
sprinkle of salt
Blueberry Chia Sauce
1.5 cups blueberries – I use frozen berries
2-3 tbsp maple syrup
2 tbsp chia seeds
1/4 cup water
For the sauce:
Pop all the ingredients in a small pot on a low heat and stir until the chia seeds start to thicken. Remove from heat. It will continue to thicken as it cools.
For the pancakes:
Add the coconut, arrowroot and baking soda to a small blender (I use my nutri bullet for this recipe) and blitz until the coconut has become finer.
Add the remaining ingredients to the blender and mix until well combined.
Heat a non-stick pan over a medium heat with a tiny bit of coconut oil (you won’t need much at all). Pour roughly a tablespoon of the mixture into the pan.
Once you can see bubbles pop on top of the pancake it is ready to flip. Cook for another minute on the second side.
Tip: I preheat my oven on a low heat and add the cooked pancakes to there as I go so everyone can eat together.
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