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Coconut Pancakes With Berries and Banana

These gluten-free Coconut Pancakes are a great alternative to the regular pancakes made with wheat. Serve with the traditional maple syrup and ghee (or butter if dairy isn’t a problem), or top with whipped cream and sliced fresh fruit, plus a glass of cold (casein-free) milk.

Check out our recipe for Buckwheat Pancakes for another pancake alternative, or our Coco[..]

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Coconut Pancakes With Berries and Banana
INGREDIENTS
  • 15 MINS
  • Fry
  • breakfast
  • Gluten Free
    CASEIN FREE

METHOD

1.

Mix together the chia seeds, water, eggs, flour, coconut milk, and sweetener in a medium bowl.

2.

Heat a frying pan over medium and melt some ghee or oil in the pan, then pour the mixture into the pan and cook until bubbles start to form, or the edges begin to fold up.

3.

Use a spatula to flip the pancake over until cooked on both sides, and continue to do so with the rest of the batter until finished.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 2 free-range eggs, beaten
  • 1/2 cup water
  • 1 1/2 cup self-raising gluten-free flour
  • 1 cup coconut milk (VitaSoy calcium-enriched brand recommended)
  • 1 tbsp coconut nectar or sweetener of your choice
  • 1 tbsp ghee
  • 1 tbsp chia seeds
  • Coconut yoghurt, to serve CO-YO brand recommended
  • Fresh fruit/berries to serve, as desired
  • Banana, sliced, optional

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