So guys IT’S PANCAKE DAY! In case you didn’t know 😉 I’m really excited to share this recipe for some simple gluten-free, dairy-free pancakes, jazzed up with a fruity berry compote and served with coconut chips for extra crunch. I like my pancakes quite chunky and mini-sized, stacked-up, with toppings spilling down; rather than thin ones rolled up so this recipe is ideal for those who share my preference. So let’s get flipping!
For the pancakes –
- 150g gluten-free flour (I used Indigo Herbs brown rice flour)
- 4 tablespoons stevia or coconut sugar (I used Natvia natural sweetener)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 200ml almond milk (I used Blue Diamond)
- 1 egg
- 1 teaspoon vanilla extract
- Coconut oil, for frying (I used Cocofina)
For the berry sauce –
- 200g mixed berries (fresh or frozen)
- 3 tablespoons stevia
- Coconut chips, to serve (I used Cocofina)
- To make the pancakes: Mix together the flour, Natvia, cinnamon and baking powder in a bowl.
- Whisk the almond milk, egg and vanilla then pour into the dry ingredients. Mix well to combine and form a slightly thick batter.
- Heat some coconut oil in a nonstick pan then drop spoonfuls of the mixture in, cooking for 3-4 minutes on one side then flipping over and repeating on the other.
- Place on a plate and keep warm while you repeat with the rest of the mixture until used up.
- Meanwhile make the berry sauce: Heat in a pan with 3 tablespoons of water. Whisk in the cornflour mixture and cook on a medium heat for a few minutes until thickened (but not too thick). Stir in the Natvia then set aside.
- Once your pancakes have all cooked, serve some stacked up with some berry sauce served on top and scattered with coconut chips. Eat straight away!