A yummy breakfast option, these coconut and raspberry pancakes are refined sugar-free and gluten-free. And you can add whatever toppings you like!

This recipe makes quite a few pancakes, as the photo shows!

Ingredients

  • 400ml Pure Harvest Coco Quench
  • 1/2 cup shredded/desiccated coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, whisked
  • 1/2 cup raspberries, fresh or frozen
  • 1/2 banana, mashed
  • 1/2 tsp vanilla essence, or 1 vanilla pod, scraped (optional)
  • 1 tsp coconut oil, for cooking

Directions

  • Combine flour, coconut, baking powder and salt
  • In a separate bowl, whisk eggs and add coco quench, vanilla, banana and raspberries
  • Combine all ingredients
  • Grease frying pan, then heat on medium
  • Add batter one pancake at a time (I like to use a soup ladle) and once they start bubbling, flip over
  • Cook two or three at a time until all the batter is used
  • Top with your choice of toppings. I like extra raspberries, coconut and a tiny bit of rice malt syrup.

 

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