Gluten-Free Almond and Coconut Pancakes with Warm Plums
Today I bring nothing but good news! Firstly, we're currently slap bang in the middle of plum season in the UK which is awesome because plums are probably the most deliciously underrated fruit in the country and you need to eat a lot more of them. Secondly, I come bearing a gluten-free pancake recipe that tastes better than any pancake you've ever had before but without any of the guilt!
This recipe is super simple to achieve and it's ideal for a weekend breakfast or brunch when you've got a little more time on your hands. The sweet and slightly spiced warm plums contrast with the sharp raw plum sauce and hearty, fluffy pancakes to create the perfect bite. Be warned - once you eat this dish, you will be addicted!
Almond and Coconut Pancakes with Warm Plums
Serves 2
For the plums:
12 ripe plums
1 tbsp local runny honey
1 tsp mixed spice
1 tsp grated orange zest
2 tbsp orange juice
For the pancakes:
100g ground almonds
25g coconut flour
1 tsp ground cinnamon
1½ tsp baking powder
4 organic free-range eggs
200ml coconut milk
seeds from 1 vanilla pod or 1 tsp vanilla extract
1 tbsp local runny honey
2 tbsp coconut oil (or sunflower oil)
Preheat the oven to 200C/Gas Mark 6. Cut the plums in half, remove the stones and place eight of them cut side up on a lined baking sheet. Mix the honey, mixed spice, orange zest and juice together and then pour over the plums. Roast in the oven for 15 minutes and allow to cool. Blend the remaining plums with the cooking juices and set aside while you make the pancakes.
Put the ground almonds in a large mixing bowl. Sift the coconut flour, cinnamon and baking powder over and mix. In a separate bowl, whisk the eggs with the coconut milk, vanilla and honey. Beat these wet ingredients into the dry mixture to make a smooth batter.
Heat a small, non-stick frying pan over a low heat. Add a little coconut oil (or sunflower oil) and drop in a large ladleful of the pancake batter. Cook for one minute until little bubbles appear on the surface then flip over and cook for another minute or so on the other side until golden brown. Keep warm while you cook the rest. Serve with the warm plums, drizzled with the plum sauce.
This recipe is super simple to achieve and it's ideal for a weekend breakfast or brunch when you've got a little more time on your hands. The sweet and slightly spiced warm plums contrast with the sharp raw plum sauce and hearty, fluffy pancakes to create the perfect bite. Be warned - once you eat this dish, you will be addicted!
Almond and Coconut Pancakes with Warm Plums
Serves 2
For the plums:
12 ripe plums
1 tbsp local runny honey
1 tsp mixed spice
1 tsp grated orange zest
2 tbsp orange juice
For the pancakes:
100g ground almonds
25g coconut flour
1 tsp ground cinnamon
1½ tsp baking powder
4 organic free-range eggs
200ml coconut milk
seeds from 1 vanilla pod or 1 tsp vanilla extract
1 tbsp local runny honey
2 tbsp coconut oil (or sunflower oil)
Preheat the oven to 200C/Gas Mark 6. Cut the plums in half, remove the stones and place eight of them cut side up on a lined baking sheet. Mix the honey, mixed spice, orange zest and juice together and then pour over the plums. Roast in the oven for 15 minutes and allow to cool. Blend the remaining plums with the cooking juices and set aside while you make the pancakes.
Put the ground almonds in a large mixing bowl. Sift the coconut flour, cinnamon and baking powder over and mix. In a separate bowl, whisk the eggs with the coconut milk, vanilla and honey. Beat these wet ingredients into the dry mixture to make a smooth batter.
Heat a small, non-stick frying pan over a low heat. Add a little coconut oil (or sunflower oil) and drop in a large ladleful of the pancake batter. Cook for one minute until little bubbles appear on the surface then flip over and cook for another minute or so on the other side until golden brown. Keep warm while you cook the rest. Serve with the warm plums, drizzled with the plum sauce.
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