1 BLUEBERRY, LEMON & COCONUT PANCAKES
PREP + COOK TIME 45 MINUTES SERVES 4
yeast free, dairy free, nut free
Make pancake batter following the Basic Coconut Pancakes recipe (left). Transfer mixture to a jug, stir in
100g blueberries. Heat a little of 1 tablespoon of coconut oil in a large non-stick frying pan over medium heat; cook ¼-cup measures of batter for 1 minute or until bubbles appear on the surface. Turn pancakes; cook for a further minute or until golden. Remove from pan; cover with foil to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes in total. Sprinkle pancakes with coconut sugar. Serve with extra blueberries and lemon wedges.
20.6g total fat; 10.5g saturated fat; 1880kJ (449 cal); 37g carbohydrate; 25.6g protein; 5.2g fibre