Pancake
Almond Meal Pancakes with Blueberries
These pancakes are both gluten and dairy free which makes them a really healthy alternative and suitable for those with allergies. They are sweetened with a little bit of honey and have a hint of coconut from the oil which makes them irresistible and slightly addictive. Add any type of berries/fruits/nuts when frying for some colour and crunch.
Ingredients:
- 150 milliliters almond meal
- 2 eggs (organic, free range)
- 60 milliliters sparkling water
- 2 tablespoons virgin coconut oil
- 0.5 teaspoons vanilla extract
- 0.25 teaspoons bicarbonate of soda
- 0.25 teaspoons salt
- 1 tablespoon acacia honey or agave
- 1 bunch blueberries
Directions:
- Heat half of the coconut oil gently in a bain-marie (water bath) until liquidised and leave to cool for a couple of minutes. Add to a bowl along with the other wet ingredients.
- Mix all the try ingredients in a bowl until well combined, making sure that there aren’t any lumps of bicarbonate soda. Pour the wet into the dry and fold together.
- Add some of the remaining coconut oil to a pan and dollop in the batter (or use a small blini pan) and fry for a couple of minutes on each side until golden. Stick a few blueberries into the pancakes before turning turn over.
- Serve with more blueberries and some honey or agave.