Gluten-free Coconut & Raspberry Pancakes Recipe

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DO YOU CELEBRATE PANCAKE DAY?

Absolutely! All three of my children adore pancakes both crepes and American style. My eldest daughter, now 12, can also knock up a batch of pancake mix and has been known to cook them for me too so I may leave her in charge this year. Their all time favourite topping, as well as mine, is Nutella. Simple yet oh so good!

WHY DO YOU THINK THIS IS A GREAT RECIPE FOR KIDS?

This recipe is simple enough that kids can help to make it and even cook them with a little supervision.  Kids love pancakes in any shape and form and they also love raspberries and they don’t tend to notice when I make gluten-free versions of recipes. They also work very well if you replace the raspberries with strawberries or blueberries. It is a great way to add fruit to their daily diet and I often make a batch but keep some in the freezer so they can have them as an after school snack.

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1. WHISK THE EGGS well in a mixing bowl then add in the coconut milk and the orange flower water/orange zest.

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2. MEASURE THE COCONUT FLOUR into a bowl, add the sea salt, vanilla powder and bicarb of soda. Stir to combine.

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3. POUR THE WET MIXTURE INTO THE DRY MIXTURE IN STAGES, whisking well as you go to avoid clumps forming.

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4. HEAT A SMALL SPOON OF COCONUT OIL/BUTTER into a saucepan over a medium heat then ADD LARGE SPOONS OF THE MIXTURE about the size of a scotch pancake. PLACE 2 HALVED RASPBERRIES ON THE TOP of each pancake and COOK FOR 2 MINUTES until small holes appear on the surface of the pancakes.

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5. FLIP THE PANCAKES carefully and continue to cook for ANOTHER 2 MINUTES on the other side.

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6. REMOVE THE PANCAKES AND PLACE ONTO A BAKING TRAY LINED with parchment paper/kitchen roll and continue to cook the rest of the pancakes until you have used up all of the mixture. You will need to add a little more coconut oil/butter each time a new batch of pancakes goes into the pan.

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7. SERVE THE PANCAKES, 2 per person, with sliced banana, extra raspberries, maple syrup/honey and a dusting of icing sugar.

IF YOU ARE USING VANILLA EXTRACT INSTEAD OF VANILLA POWDER then you will need to add this to the wet mixture instead of the dry mixture.

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YOU CAN KEEP THE PANCAKES WARM in a low oven (1oo degrees) while you are cooking the rest of the pancakes.

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THEY ARE BEST EATEN FRESH as the raspberries will discolour the pancakes if left for too long.

With thanks to Laura Scott of How to Cook Good Food X