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.
½ cup (20g) coconut flour
¾ cup (95g) gluten-free plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 cup (240ml) milk
Small handful of blueberries
Dollop of crème fraiche
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.