Before our walk to Gunnebo on Saturday we started the day with a brunch of coffee (of course) and some coconut pancakes.
Ingredients for coconut pancakes
The pancakes are really easy to make. You only need (three-four pancakes)
- 2 eggs
- 1 Tbsp coconut flour
- 1 Tbsp desiccated coconut
- Berries to taste (optional)
- Coconut oil for frying
Place a frying pan with some coconut oil on the stove on medium temperature. Mix the ingredients in a bowl and when the pan is hot pour the mixture into the pan to create 7 cm wide pancakes. Let them fry for about two minutes on one side, then flip them over and leave for another minute.
We used frozen raspberries and blueberries to create some extra tasty pancakes. Since the berries were frozen we had to fry the pancakes for an additional minute maybe, but when doing that make sure to keep the pan on reasonably low temperatures, as to not burn the pancakes.
To the pancakes we had some more blueberries, desiccated coconut, almond butter and carob powder. It turned out to be a really great combination.
The pancakes might get quite dry, depending on the size of the eggs and the coconut flour, so one option is to make a mix of berries rather and heat them in a sauce pan and serve together to compensate for the possible dryness. In our case it was sufficient with the blueberries and the almond butter, but previous times making the pancakes we could definitely have benefited from some more berries.
Cecilia & Magnus