BLUEBERRY COCONUT FLOUR PANCAKES | VEGAN, GLUTEN-FREE

With pancake day around the corner, it doesn’t take two guesses to work out what has been going on in my kitchen. The result is these vegan and gluten-free blueberry coconut flour pancakes that would be the perfect treat for pancake day, a slow weekend brunch or as tasty dessert.

Cooking with coconut flour was a new adventure for me as it’s an ingredient I’ve never used before. As my one and only pancake recipe I’ve shared in the past is my vegan spinach pancakes, I knew this one had to be sweet. I added dried blueberries into the mix and topped with a simple drizzle of maple syrup. Deciding on the flavour, however, was the easy bit.

Ingredients

• 30g coconut flour
• ¼tsp baking soda
• 2tbsp cashew butter (can sub with almond or peanut)
• 2 flax "eggs" (2tbsp ground flax seeds mixed with 4tbsp water, whisked with a fork for a couple of minutes)
• 2tbsp soy yoghurt (I used a coconut-flavoured soy yoghurt)
• 60ml almond milk
• ½tsp maple syrup
• 2tbsp corn flour
• 1tbsp dried or fresh blueberries
• 1tbsp coconut oil or dairy-free spread to cook
• Topping:
• 1tbsp fresh or dried blueberries
• Maple syrup

Method

• Add the coconut flour and baking soda in a bowl together.
• In a separate bowl, add the cashew butter, flax, yoghurt, almond milk and maple syrup. Mix together until completely smooth.
• Slowly begin to add the wet mix into the coconut flour, stirring as you go. Stir until fully combined. Now add the cornflour, mix, then add the blueberries.
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full recipe here : natalietamara.co.uk

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