Fluffy Coconut Pancakes (Serves 4) Coconut flour is delectable in pancakes, producing a wonderful fluffy texture and a sweetly fragrant flavour. (It is very absorbent, so requires more liquid than you might imagine to form a smooth batter of the right consistency.) These go beautifully with fruit: in the book I suggest apricots when in season, baked with maple syrup and thyme, as in the picture; nectarines work superbly, too.
4 large eggs
2 tablespoons coconut oil, melted
1 tablespoon honey
1 teaspoon vanilla extract
100ml coconut milk
75g coconut flour (this is gluten-free)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
30g butter, for cooking
Preheat the oven to 100C and heat a plate to keep the pancakes warm while you make them.
Put the eggs in a bowl and add the coconut oil, honey and vanilla extract. Mix well. Stir in the coconut milk and buttermilk.
In another bowl, mix the coconut flour, baking powder, bicarbonate of soda and salt.
Add the egg mixture to the dry ingredients, stirring gently. The batter will be thick and fluffy.
Melt a little butter in a large nonstick heavy frying pan over a medium heat.
Add 2 tablespoons of batter for each pancake and flatten slightly. Cook as many pancakes as will fit at one time.
Cook for 2 minutes or until the underneath is lightly golden (check by using a spatula, as the batter won’t bubble).
Flip over carefully and cook for a further 1-2 minutes until golden.
Keep the pancakes warm, and repeat with the remaining batter, adding more butter to the pan as necessary.
Serve warm with your chosen accompaniments.