1 BLUE­BERRY, LEMON & CO­CONUT PAN­CAKES

PREP + COOK TIME 45 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Lifestyle Treats -

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.