Coconut Pancakes
Unlike traditional pancakes these pancakes are made with spelt and coconut flour, coconut milk and agave syrup and are served with orange filets, blueberries and soy yogurt for a healthy twist on the classic dish.
Category: Desserts
Source: www.edeka.de
Equipment
| Mixing bowl | |
| Frying pan |
Ingredients
| Soy yogurt | |
| Oranges | |
| Maple syrup | |
| Blueberries | |
| Spelt flour 630 | |
| Coconut flour | |
| Baking powder | |
| Salt | |
| Corn starch | |
| Coconut oil | |
| Coconut milk | |
| Agave syrup | |
| Coconut oil | |
| Maple syrup |
Instructions
Peel the oranges and cut into fillets. Mix with the maple syrup and leave to infuse. Wash the blueberries.
Mix all the dry ingredients together loosely in a large bowl. Mix the liquid ingredients together, stir until smooth and then pour into the bowl with the dry ingredients. Mix everything well to form a smooth, thick batter.
Heat a non-stick frying pan over a medium heat and add a little coconut oil. Spoon the batter into the pan in batches. Bake the pancakes for approx. 3-4 minutes on each side.
Turn carefully and keep the finished pancakes warm in the oven.
Serve the pancakes with the soy yogurt, marinated orange segments and blueberries, drizzle with maple syrup if desired and serve.
Nutrition
| Serving size: | 244.6 |
| Energy: | 567.8 |
| Ratio: | 2.3 |
| Carbohydrate: | 68.5 |
| Fat: | 28.1 |
| Protein: | 12.1 |
| Saturated fat: | 25.2 |
| Sodium: | 412.3 |
| Sugar: | 11.5 |