Co­conut and lime hot­cakes with yo­gurt and berries

The Sunday Telegraph - Stella - - EAT IN -

Serves 4 (makes 12)

In­gre­di­ents For the pan­cakes

6 large eggs

1 small over­ripe ba­nana, coarsely chopped

125ml co­conut cream

2 tbsp melted ghee, plus ex­tra for cook­ing

2 tbsp maple syrup, plus ex­tra to serve (op­tional)

1 tsp ap­ple-cider vine­gar

90g co­conut flour

1½ tsp gluten-free bak­ing pow­der

½ tsp bi­car­bon­ate of soda finely grated zest of 2 un­waxed limes

To serve

nat­u­ral yo­gurt 125g fresh rasp­ber­ries 125g fresh blue­ber­ries

Method

1 Mix to­gether the eggs, ba­nana, co­conut cream, ghee, maple syrup and vine­gar in a food pro­ces­sor or blender un­til smooth.

2 Trans­fer to a medium bowl. Add the co­conut flour, bak­ing pow­der, bi­car­bon­ate of soda and lime zest and mix to make a thick bat­ter. Set aside for 10 min­utes.

3 Brush a large non-stick fry­ing pan with ghee and set over a very low heat.

4 Cook the hot­cakes in batches, spoon­ing ap­prox­i­mately two ta­ble­spoons of the mix­ture per hot­cake into the pan. Spread out slightly to make 1cm-thick cakes. Cook for 4-5 min­utes, un­til the sur­face be­gins to dry out and the base is golden brown.

5 Care­fully turn the cakes (they will still be quite soft). Cook for a fur­ther 2-3 min­utes, un­til golden brown, slightly puffed and cooked through. 6 Serve warm topped with the yo­gurt and berries. Driz­zle with ad­di­tional maple syrup, if de­sired.

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