Coconut and lime hotcakes with yogurt and berries
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
natural yogurt 125g fresh raspberries 125g fresh blueberries
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.