Coconut flour pancakes

These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch

Prep:10 mins
Cook:5 mins

Easy

Nutrition per serving

kcal 42
fat 2g
saturates 1g
carbs 4g
sugars 2g
fibre 2g
protein 2g
salt 0.1g

Ingredients

2 eggs, separated
3 tbsp coconut flour
1 tsp gluten-free baking powder
1 tsp cinnamon
150ml milk of your choice
2 tsp maple syrup
150g frozen berries

Method

Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.