Blueberry, Almond and Coconut Pancakes
(Dairy and Gluten free)
Ingredients
½ cup besan flour (chick pea) ½ cup millet flour ½ cup amaranth flour ½ cup almond meal ½ tsp bi-carb (low allergy) 1 apple, grated 1/3 cup maple syrup or agave 350ml apple juice, almond milk or water ½ tbls coconut oil, and extra to cook with 1 punnet blueberries Fresh coconut to garnish (or desiccated) Method Sift the dry ingredients together, then in a separate bowl mix together the apple, syrup, juice and oil. Combine the two to a medium batter consistency. Put it in the fridge for 30 minutes. Use about ½ cup for each pancake and cook on the barbie in a little coconut oil for about 2 minutes on each side. Once flipped drop a few blueberries on top. Serve with coconut. |