Vanilla pancakes with jam

THESE pancakes go down a storm in the Caldesi household and are great with yoghurt or whipped cream and berries.

PER SERVING

CARBS 11.7g PROTEIN 3.6g FAT 6.3g FIBRE 2.1g CALORIES 124

SERVES 2 For the jam

• 125g blueberries

• Zest and juice of ½ lemon

• 2 tbsp water

• 2 tsp honey For the pancakes

• 2 eggs

• 1 tsp vanilla extract

• ½ tsp baking powder

• 3 tbsp coconut flour

• 2 tsp honey

• 1 tbsp coconut oil or butter, for frying

• Lemon zest, grated, to serve

• Greek yoghurt, to serve

PUT all the ingredients for the jam into a small saucepan and place over a medium to high heat. Bring to the boil and stir frequently until most of the berries have burst and the consistency is like that of runny jam. Transfer to a bowl to cool down. Now, whisk the pancake ingredients together in a bowl until thoroughly combined. The mixture should be a dropping consistency. If it isn’t, add 1 tablespoon of water and stir. Heat a large non-stick frying pan over a low to medium heat and add the coconut oil or butter. When melted and starting to bubble, swirl the fat around the pan to coat it. Drop three tablespoons of the pancake batter into the pan for each pancake; you should have enough batter for 4 pancakes (a serving is 2 pancakes). Use a fish slice or spatula to gently turn the pancakes when they are set and firm around the edges. This will take around 4 minutes on the first side and 2 minutes on the second. When cooked, slide the pancake onto a plate and eat immediately, or cover it to keep it warm while you make the rest. Serve with the blueberry jam and extra lemon zest on top, with Greek yoghurt on the side.