Have a pancake party with these tasty gluten-free pancakes – top with coconut whipped cream and jam.
( gluten-free, dairy-free, sugar-free)
3 tablespoons coconut flour
0.5 dl of coconut milk ( store in the refrigerator in order to get the coconut whipped cream from the same can)
3 tablespoons of extra virgin coconut oil
3 organic eggs
½ teaspoon of baking powder
2 tablespoons honey
Pinch of sea salt
+1 tsp vanilla extract (optional but warmly recommended)
Melt the coconut oil until liquid. Open coconut milk can, scrape out the white matter and place it in a bowl and put it in the fridge. (from that you can make the coconut whipped cream) Pour the liquid part of the coconut milk and add all the remaining ingredients into a bowl and mix with a hand blender until smooth. The dough should be somewhat thick, but pourable. If the dough feels too thick, add a little coconut milk.
Heat a frying pan until hot. Use a small dab of coconut oil for frying. Fry the pancakes over medium heat. When a pancake is bubbling in the middle and the edges start to get some brown color, gently push a wide spatula under the pancake from every direction and then turn the pancake over. Fry until light brownish .
Serve with coconut whipped cream and chia-strawberry jam!