Berry coconut-flour pancakes
Berry coconut-flour pancakes
A decadent stack of soft, fluffy gluten-free pancakes, made with a blend of buckwheat and coconut flour and stuffed with juicy blueberries. Serve topped with rich raspberry compote and thick cream or dairy-free yoghurt for an epic breakfast.
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
This is the latest instalment in my long-running pancake obsession (check out these fluffy gluten-free American-style pancakes) – and I reckon it’s my best one so far.
These coconut pillows of deliciousness are gluten free, dairy free, and could be made vegan if you swap the eggs out for flax eggs. (I haven’t yet trialled this, so if you do, drop me a comment about how it turns out!)
Are they healthy?
These coconut pancakes are completely free of processed sugar, as I tend to prefer to sweeten things with just a little bit of honey. They’re loaded with raspberries and blueberries, which are very light in calories but pack a powerful antioxidant punch.
The coconut flour adds a nice source of protein and healthy fats, as well as a hefty dose of fibre, which keeps you fuller for longer. You can also happily half the quantities in this recipe and still have a decent breakfast – the 6-stack portion given here is a mega filling brunch.
Flour: this recipe uses a mix of coconut and buckwheat flour, plus your standard eggs, vanilla and milk. The coconut creates a soft and spongey texture, while the buckwheat helps stabilise the batter and stop it from crumbling – a common issue when you use 100% coconut flour
Blueberry filling: adding fruit directly into the batter is a fun way to liven up the texture of the pancakes. Make sure you slightly crush or chop the blueberries into halves to avoid the mixture becoming too lumpy
Glucomannan powder: I’ve raved on about the use of glucomannan as a tasteless, calorie-free thickener for fruit compotes, like in this protein pancakes recipe. You can buy it online from a whole range of health stores for pretty cheap, and a tiny bag lasts for months.
If you don’t have the time to buy some in advance, a small pinch of arrowroot, cornstarch or instant tapioca starch also work well to turn a watery fruit mix into a jammy sauce. Or, if you don’t mind your raspberries a bit runny, just cook them in a tiny amount of water.
- Make the batter – stir together the buckwheat flour, coconut flour and baking powder. Add in the eggs, milk, honey and vanilla essence and then beat together, using a hand-mixer or normal whisk until smooth. It should be thick, but pourable. If needed, add a splash of water to loosen
- Make the raspberry compote – cover the bottom of a saucepan with water and add the raspberries. Simmer on a low heat for 5-6 mins. Once broken down, stir in the honey and glucomannan powder if using, and switch off the heat
- Cook the pancakes – pre-heat a little butter in a small frying pan. Then add a tablespoon of the mix per pancake. Cook for 3 minutes on one side, until bubbles have formed on the top. Flip with a spatula and cook the other side for 2 mins.
- Keep the pancakes warm – place the cooked pancakes on a pre-heated plate and cover with aluminium foil to keep it warm while you cook the rest of the batter
- Serve and enjoy – serve topped with the raspberry compote
Preheat a cast-iron pan – use a really good quality, non-stick pan. Make sure it’s really hot and sizzling before you add any batter in. Using a tablespoon or ladle, pour a small amount of batter into the pan and cook on a medium heat, until the surface starts to bubble. The joy about these smaller pancakes is that it’s really simple to flip them using a spatula.
Prevent the pancakes from burning: coconut flour is particularly susceptible to burning, but you can stop this by covering the pan with a lid, to help it cook through quicker.
I opted for a thick raspberry compote to top these pancakes, but you could easily get creative with a whole host of other options. Here are some initial ideas:
- Tropical pancakes: serve with fresh mango slices, coconut shavings and a dash of maple syrup
- Chocolate fest: make it decadent with some dairy-free chocolate spread or home-made chocolate sauce – classic with slices of banana and strawberries
- Everything nutty: Chop up a handful of walnuts or pistachios and sprinkle over with a spoon of vanilla yoghurt. Finish it off with a drizzle of almond butter for good measure
- Make it savoury: top with oriental-inspired ingredients that compliment the coconut base, such as stir-fried prawns and mango puree or lime syrup (omit the blueberries from the mixture for this option)
Most pancakes cope pretty well with being frozen, and these ones are no exception. Once fully cooled, store the pancakes in an airtight container, putting a square of aluminium foil in between each one to stop them getting frozen in one huge clump. Keep frozen for up to 1 month.
When defrosting, you can:
- Microwave them on high for about 1 minute, or until fully heated through. (This option can make them slightly soggy). Remember to remove any tin foil before microwaving!
- Bake in the oven at 180°C or 350°F for about 10 minutes
Berry coconut flour pancakes
- Mixing bowl
- Small cast iron or non-stick pan
For the pancake batter
- 60 g ( ½ cup) blueberries, halved
- 25 g ( ½ cup) coconut flour
- 25 g ( ½ cup) buckwheat flour
- 2 medium eggs
- 2 tsp honey
- 1.5 tsp vanilla essence
- 100 ml (just over ½ cup) non-dairy milk, e.g. coconut
- 1 tsp baking powder
- 2 tsp vegan butter or oil spray for the pan
For the raspberry compote
- 120 g (1 cup) raspberries
- 2 tsp honey
- 1 tsp glucomannan powder to thicken (optional - can also use a pinch of arrowroot, cornstarch, instant tapioca or omit completely)
- In a mixing bowl, stir together the buckwheat flour, coconut flour and baking powder. Make a well and crack the eggs into the centre. Pour in the milk, honey and vanilla essence and then beat together, using a hand-mixer or normal whisk until smooth and airy.
- Tip in the blueberries and give the mix a few gentle stirs with a spoon. The batter should be thick, but still pourable. If it’s too thick, add a splash of water and mix again.
- In a small saucepan, pour in enough water to just cover the bottom and add in the raspberries. Turn the ring on to a low heat and leave the mix to simmer for 5-6 minutes (you can leave them to cook while you cook the pancakes). Once the raspberries have broken down, stir in the honey and glucomannan powder if using, and switch off the heat.
- Pre-heat a a small frying pan on a medium heat. Melt a very small knob of butter, then once the pan is hot, add about a tablespoon of the mix into the pan.
- Cook for about 3 minutes on one side, until bubbles have formed on the top. You can stop the bottom from burning by covering the pan with a lid, to help it cook through quicker. Carefully flip using a spatula and cook on the other side for another 2 minutes. Place the pancake on a pre-heated plate and cover with aluminium foil to keep it warm.
- Repeat the process with the rest of the mixture until you have a stack of around 6 pancakes. Then serve topped with the raspberry compote and (dairy-free) cream/yoghurt, if desired.