Hot and Chilli

coconut flour pancake with prune syrup recipe (gluten & diary free)

 

coconut flour, pancake, prune syrup, pancake recipe

coconut flour pancake with prune syrup

coconut flour pancake, prune syrup, pancake recipe

coconut flour pancake with prune syrup recipe

In Brazil, we have a desert called manjar branco, it’s a kind of a coconut blancmange, it is pure white and made with fresh coconut, coconut milk and served with poached prunes. It’s very traditional and served all over Brazil. I really like the unusual paring of coconut and prunes.  The other day I found coconut flour at a market and I decided to try it out. It is quite delicious and best of all gluten free, low in carbohydrates.  Here is my recipe for pancake day, gluten and diary free. Enjoy it!

Coconut pancakes with prune syrup, recipe

gluten and diary free
yield: 10-12 pancakes (approx. 10 cm diameter)
equipment: blender, ladle, frying pan, small pan to poach the syrup
 
Ingredients and method – Syrup
. 1 can of prunes in light syrup, drain the prunes; add to a pan the syrup and 3 tablespoons of maple syrup and  slightly reduce the syrup in a pan in very low heat. Reserve. You can also use any fresh fruit and maple syrup, if desired.
 
Ingredients Pancake
  • 4 organic medium eggs, at room temperature
  • 1 cup soya milk (200ml)
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1/2 cup coconut flour, sieved (55g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coconut oil for frying
  • decorate: coconut shavings

 

Method Pancake

 

1.   start with the wet ingredients: In a blender beat the eggs until light and fluffy for about 1 minute. Add milk, vanilla, and maple syrup, reserve. You should have about 450ml.

 

2.  Now for the dry ingredients: In a clean bowl, combine the sieved coconut flour, baking powder, and salt, blend with a spoon

 

3.  Stir 3/4 of wet mixture (300ml) into dry one until all the coconut flour is completely incorporated. Let it rest for 5-10 minutes until it becomes thick.

 

4.   Now add the rest of the wet ingredients to the pancake mixture.

 

5.  Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon no more than 10 cm in diameter and fairly dense. Cook for 4 minutes, until the top dry out slightly, small bubbles appear and the bottoms start to brown. Flip and cook for another 2-3 minutes.

 

6.  Serve hot with prune and it’s syrup, top the coconut shavings, if feeling festive add coconut ice cream, store bought or come back here for a recipe coming soon. you can make the batter in advance and leave in the fridge, lasts for a couple of days.

 

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2 Comments

  1. Lisa Serrano Diaz
    February 27, 2014 / 3:26 pm

    Oh, I have not eaten breakfast yet, but I know its not going to be half as good. This is closer to my low carb diet. I would cheat for your food though, & I don't cheat for anything! Coming over from LBC.

  2. rtwlabs
    February 27, 2014 / 8:36 pm

    Hi Lisa, Glad you like my recipe. I love to indulge but I will try to post more healthy recipes in the future.