Happy Pancake Day! So after saying to my husband last night that I wasn’t going to do any pancakes, after having a look on social media this morning I had changed my mind. Plus, I wanted to come up with a good gluten and dairy free option that provides a good breakfast option to get you moving.

So here it is… This took a few attempts as I don’t have the best pancake flipping skills but even if they didn’t turn out perfectly shaped they tasted damn good.

Serves 4

Ingredients

4 large eggs, at room temperature

400ml coconut milk

2 teaspoons pure vanilla extract

1 tablespoon honey

60 rice flour

1 tablespoon matcha powder

1 tablespoon spirulina

1 teaspoon baking soda

½ teaspoon finely ground sea salt

¼ teaspoon ground cinnamon

Method

  1. Preheat your pan over a medium-low heat.
  2. Beat the eggs in the bowl of a stand mixer, if using a whisk do it on low speed, until frothy.
  3. Mix in the coconut milk, vanilla and honey.
  4. In a small bowl, mix together the coconut flour, baking soda, salt, matcha powder, spirulina and cinnamon.
  5. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds.
  6. Then add the remaining dry mixture and beat at medium another minute or two, or until the coconut flour is completely mixed into the batter.
  7. Grease the heated pan with coconut oil.
  8. Spoon the batter onto the pan to create pancakes. I like them relatively thin but this does make them hard to flip so I would suggest around 1 inch to prevent this.
  9. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.

Serve hot or you can freeze the prepared pancakes and reheat them later.