Coconut Pancakes with Blueberries and Creme Fraiche (gluten free)

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It’s Shrove Tuesday, a great excuse for yummy pancakes and they are pretty healthy. Those winter Olympic athletes could be having them for breakfast with bananas to get a low fat, high carb plus protein start to the day.  Here’s our delicious recipe to try with coconut flour which is gluten free, perfect for those of us who are gluten intolerant or sensitive or who just like the coconut flavour for something different.

Ingredients

½ cup (20g) coconut flour

¾ cup (95g) gluten-free plain flour

1 teaspoon baking powder

1 tablespoon caster sugar

1 egg

1 cup (240ml) milk

Small handful of blueberries

Dollop of crème fraiche

Directions

Sieve dry ingredients into mixing bowl. Whisk 1 egg with milk and add to flours. Mix well. Spoon dollops of batter into buttered hot frying pan. Spread a little, turn after a few  minutes. Serve warm with blueberries and crème fraiche.

Enjoy for breakfast or a delicious dessert or snack.

 

Quinoa porridge with flaxseed, mango and blueberries

 Try this quick, tasty breakfast for a healthy start to the day.

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Recipe:

Ingredients:

Half a cup/90g quinoa flakes

One and a half cups/360ml  water

1 tablespoon of ground flaxseed

A few chunks of mango (fresh or frozen)

Two tablespoons of blueberries

One quarter cup/60ml milk

Honey or maple syrup to taste

Instructions:

Place water in pot and bring to the boil.  Add quinoa flakes and cook for 90 seconds stirring frequently. Remove from heat. Pour in milk. Sprinkle flaxseed, mango and blueberries on top. Drizzle honey or maple syrup to taste. Delicious!