Blueberry Pancakes With Mango Cashew Cream

Name: Blueberry Pancakes With Mango Cashew Cream
Cuisine: Indian, Asian
Ingredients: 150-200 g blueberries; 1 dessertspoon coconut oil or butter; 2-4 Tbsp warm water; 2 eggs at room temperature; 1-11/2 Tbsp maple syrup; 1/2 tsp vanilla extract, or more if needed 2 Tbsp coconut flour; 2 tbsp coconut flour; 1/4 tsp bicarbonate of soda; sea salt

8 steps

Our version of America's classic breakfast: blueberry pancakes. Unlike the usual pancake recipes, this is grain-free, gluten-free, dairy-free and refined sugar-free! A couple of tips: don't have too much fat in the pan — it should be lightly coated — and, secondly, these coconut flour pancakes work best on a medium heat. Remember there is no gluten to hold these fluffy pancakes together so go gentle on the cooking. Also, you'll find that the batter will thicken as it stands so just add a small dash of water to loosen the mixture up again before cooking. You can make these into American-style thick pancakes or thin crêpes, which you can roll and fill with the blueberries and cream. Be sure to try our Mango Cashew Cream (page 49) as it adds a delicious creamy touch to the berries.

Updated at: Thu, 17 Aug 2023 12:27:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories211.4 kcal (11%)

Total Fat10.8 g (15%)

Carbs21.9 g (8%)

Sugars14.7 g (16%)

Protein7.1 g (14%)

Sodium494.5 mg (25%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gblueberries

1 dessertspooncoconut oil

2 Tbspwater

1 Tbspmaple syrup

½ tspvanilla extract

or more if needed 2 Tbsp coconut flour

2 Tbspcoconut flour

¼ tspbicarbonate of soda

sea salt

Instructions

Step 1

Wash the blueberries and allow them to dry. Line a baling tray with baking parchment.

Step 2

Melt the coconut oil or butter over a low heat in a frying pan and allow to cool.

Step 3

Meanwhile, beat the water, eggs, maple syrup, vanilla and a tiny sprinkle of salt together in a mixing bowl until light and fluffy

Step 4

Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oilibutter to make a batter (don't wash up the pan yet!) Leave to sit for 5 minutes to thicken up.

Step 5

TO MAKE AMERICA-STYLE THICK PANCAKES Use a spatula to redistribute any leftover coconut oil into the centre of the frying pan and place a 10 cm egg ring in the centre. Place the pan over a medium heat and add 2 tablespoons of the batter. Push 10 blueberries into the centre of the pancake. After a couple of minutes, the bottom will have set. Carefully slide each pancake onto the prepared baking tray and remove the egg ring. Start cooking the next pancake. Once all the pancal<es are cooked (the batter should make about six), pop the baking tray under the grill for a few minutes to finish them off. Serve with the mango cashew cream and some extra blueberries.

Step 6

TO MAKE ROLLED PANCAKES Use a spatula to redistribute any leftover coconut oil into the centre of the frying pan. Place the pan over a medium heat and add 2 tablespoons of the batter. Swirl the pan to distribute. After a couple of minutes, check if you can loosen the pancake easily - if so, it's ready to be carefully turned over.

Step 7

Cook on the other side for a minute or so and then transfer to the prepared baking tray Start on the next one.

Step 8

Place a dollop of the mango cashew cream in the centre of a pancake, throw over plenty of blueberries, roll up and eat!