Coconut pancakes with cherry-lime compote
Adding some coconut flour to a gluten-free pancake batter adds fibre, protein and a naturally sweet, coconutty flavour that goes so well with cherries and zingy lime.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 50g Groovy Food Organic Coconut Flour
- 50g gluten free plain white flour
- 1 tsp caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 Essential White Eggs
- 200ml Tilda Organic Classic Rice Milk
- 1 tsp lime juice (from the lime, below)
- Approx 4 tsp vegetable oil, for frying
For the cherries & to serve
- 400g frozen Essential Dark Sweet Cherries
- 25g caster sugar
- 1 unwaxed lime, zest and remaining juice
- 4 tbsp Rachel’s Organic Greek Style Coconut Yogurt, to serve
In a large bowl, combine the dry ingredients with a pinch of salt, then whisk to mix. Add the eggs and 100ml rice milk and whisk until smooth. Gradually whisk in the remaining rice milk and 1 tsp lime juice.
Line a cooling rack with kitchen paper. Heat 2 tsp oil in a large nonstick frying pan and, using a dessert spoon, add 4 generously heaped and well-spaced spoons of batter. Keep the heat low, and cover with a lid. Cook for 3 minutes, until puffed and dry at the edges. Flip and cook for 30-60 seconds more. Move to the cooling rack. Add 1 tsp oil, cook the next batch, and repeat to make 12 pancakes.
Meanwhile, put the cherries into a frying pan or large saucepan with the sugar and lime juice. Simmer rapidly for 8-10 minutes until the cherries are soft but just holding their shape. Drain in a sieve over a jug. Return the juice to the pan, bubble for 2 minutes until syrupy, then return the cherries with most of the lime zest. Remove from the heat.
Reheat the pancakes, if needed. Serve 3 pancakes per plate, with the warm cherries spooned over, plenty of coconut yogurt, and the remaining lime zest sprinkled over.
Typical values per serving when made using specific products in recipe