Coconut Pancakes, Whipped Coconut Cream & Raspberries Recipe

Makes

16 pancakes

Ingredients

4 eggs
1tsp vanilla extract or ½tsp vanilla powder
120ml coconut water from the can, or coconut milk
1tsp baking powder
4tbsp coconut flour
small pinch of salt
2tbsp coconut oil, ghee or butter for frying

For the whipped coconut cream

130g coconut cream (from the top of the can or bought separately), chilled
1tsp vanilla extract or ½tsp vanilla powder

Method

To make the whipped coconut cream, carefully spoon the cream out of the can leaving the water below for the pancakes.

Whisk it in a bowl with the vanilla for a couple of minutes until thick and firm. Leave in a cool place until you are ready to serve.

Whisk the eggs with the vanilla and coconut water or milk in a large bowl. In another bowl, mix the dry ingredients.

Little by little add the dry ingredients to the wet, whisking all the time until you have a thick cream consistency.

Heat a large, non-stick frying pan over a medium heat and add the fat. When melted and just starting to bubble, swirl the fat around the pan to coat it. Drop 1tbsp measures of the batter into the pan, making sure they don’t touch as they spread out. Use a fish slice or spatula to gently turn the pancakes when they are set and firm on one side. They will take 3-4 minutes on the first side and only 1-2 minutes on the second.

Remove the pancakes from the pan when done and serve straight away or keep warm while you make the rest. Serve with the whipped coconut cream and raspberry chia jam and some raspberries, if you wish.

Recipe courtesy of The Diabetes Weight-Loss Book by Katie & Giancarlo Caldesi, with Jenny Phillips. Published by Kyle Books. Photography by Susan Bell

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