Our pancakes are made using coconut flour so they’re gluten-free, and flavoured with pumpkin spice – a blend of cinnamon, ginger, nutmeg, allspice and cloves that’s famously used in pumpkin pie in the US (and in autumn lattes over here). And just in case you weren’t sure, it doesn’t contain any pumpkin!
Makes: 8 to 10 pancakes
- 8 eggs, beaten
- 120ml milk
- 6 tbsp melted butter, plus 1 tbsp for cooking
- 70g coconut flour
- 2 tbsp caster sugar
- 2 tsp pumpkin spice (alternatively 1 tsp ground ginger and 1 tsp cinnamon)
- 1/2 tsp baking powder
- 1/2 tsp sea salt
For the toppings:
- 50ml maple syrup
- 1 banana, sliced
- 100g blueberries
1. In a jug, combine the eggs and milk. In a large bowl, combine the coconut flour, sugar, pumpkin spice, baking powder and sea salt. Gradually whisk the egg mixture into the dry ingredients. Finish by whisking in the melted butter until the mix is all combined.
2. Heat the remaining 1 tbsp of butter in a large frying pan. Spoon coaster-sized amounts of pancake mixture into the frying pan, well spread apart (you will need to do the pancakes in batches).
3. Allow the pancakes to cook on a low heat for 4-5 minutes or until the base is firm, then flip the pancakes onto the other side and cook for a further 2-3 minutes or until risen and firm.
4. Keep the cooked pancakes warm while you finish using up all the mixture. To serve, pile them up and top with sliced banana, blueberries and maple syrup.You may also like: Sugar-free salted caramel apples; Gluten-free mini mummy pizzas ; green slime smoothie; Coconut for breakfast Shop Food & Drink