GLUTEN FREE COCONUT PANCAKES WITH BANANA AND AGAVE

Make feathery, sans gluten hotcakes with coconut flour, agave syrup and banana

Ingredients

150g coconut flour

1 tsp heating powder

1 tsp bicarbonate of pop

3 tbsp caster sugar

6 enormous eggs

300ml buttermilk

2 tbsp rapeseed oil, in addition to extra for fricasseeing

2 little bananas, stripped and cut

2 tbsp agave syrup 20g coconut pieces, delicately toasted

Technique

1 Whisk together the flour, heating powder, bicarbonate of pop, sugar and a touch of salt in a medium bowl. Include the eggs, buttermilk and rapeseed oil, and speed to consolidate. The blend will be very thick, like crushed potato.

2 Warmth a huge, non-stick griddle over a medium-low warmth and include a smidgen of rapeseed oil. Shape the blend into 12 adjusts (every one around 8cm in width) and add to the dish, smoothing them out marginally with a spatula. You may need to do this in a few bunches. Cook for 2-3 mins for each side, until brilliant and cooked through.

3 Serve the flapjacks finished off with the cut banana, a shower of agave syrup and some coconut chips

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