Gluten and dairy free blueberry and coconut pancakes
Prep:
10 mins
Cook:
10 mins
These delicious bluberry and coconut pancakes with an orange syrup are dairy and gluten free so everyone can enjoy pancakes this Shrove Tuesday.
55g desiccated coconut
60g quinoa flour
1tsp gluten-free baking powder
1 medium egg
160g coconut milk
30g caster sugar
1tsp vanilla extract
200g blueberries plus extra to serve
Rapeseed oil or coconut oil, to cook
To make the syrupy oranges:
Finely grated zest of 1 orange
225ml orange Juice
60g caster sugar (or to taste)
Segments of 4 large oranges
Mix the desiccated coconut in a food processor for 2-3 minutes. Toss into a bowl with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sugar and vanilla extract until the mixture has formed into a thick batter. Leave to stand for 20-30 minutes. Then stir in the blueberries.
Heat a frying pan and lightly brush with the oil. Ladle about 4 tablespoons of the batter into the pan and swirl the mixture to spread out. When the pancake is golden brown on the bottom and bubbles begin to appear on the top, carefully flip it over. Cook this side until golden brown. Remove from the pan and keep warm in the oven while you make the remaining pancakes.
To make the syrupy oranges, Add the orange zest, sugar and orange juice to a pan and boil until sit forms a syrup. Add the orange segments before serving.
Pour the syrupy oranges over the pancakes before serving.
Serves
4-6
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Flour, Fruit
Recipe Type
Dessert, Easy, Healthy, Quick Meals, Breakfast, Vegetarian
Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums, Dairy free
Level of Difficulty
Easy
