Lemon and Berry Pancakes

What you’ll need

150g fresh strawberries, chopped

Zest and juice from one lemon

2 eggs

25g coconut palm sugar

15g tapioca flour

15g coconut flour

70g blanched almond meal

1 tsp baking powder

2 tbs butter

2 tbs honey

How to put this together

  1. Add the strawberries, lemon juice, lemon zest and eggs to a bowl, mix together until combined.
  2. Add the coconut palm sugar, tapioca flour, coconut flour, almond meal and baking powder and mix further until you have a thick batter.
  3. Melt some butter in a large fry pan over a medium heat. Add two spoonfuls of the batter to the pan, you should be able to fit about 3 pancakes in the fry pan.
  4. Cook for 3 minutes on this side, then flip and cook for a further 2 minutes on the other side. Continue this process until you’ve used up all of the batter.
  5. Serve topped with chopped fresh strawberries and a drizzle of honey.

Please feel free to leave a comment below with any questions or just to let me know how you went making this recipe. I always love hearing your feedback and suggestions.

Happy sprouting, baking and cooking!

x Danielle


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