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Blueberry Pancakes With Cashew Mango Cream

Food

Blueberry Pancakes With Cashew Mango Cream

Many people want to avoid some of these ingredients but the alternatives aren’t much better. We don’t recommend soy flours or those chemical-laden gluten-free pancake mixes. Instead, use a quality organic coconut flour by Tiana – it’s protein-rich and low in digestible carbs so it won’t spike your insulin levels. We simply whip it into a batter using organic, free range eggs, some coconut oil/butter and water. A sprinkle of salt, bicarbonate of soda, vanilla extract and a touch of maple syrup make them fluffy and even more delicious.

Coconut flour is not yet readily available in most shops but if you still want to enjoy desserts and know that you are putting good stuff into your body then order it online and make sure it’s a staple in your cupboard. We use it in our Pumpkin pie pudding and Sticky Toffee pudding recipes and you’ll find it in plenty more to come. It may seem expensive – certainly most whole, non-processed and good-for-you foods are – but this is actually more economical than it seems. Being fibre-rich, coconut flour expands to almost three times its size when mixed with liquid, so just two tablespoons is enough for six to eight small pancakes.

Whilst the pancake batter can remain unsweetened, we find it less tempting to drench the finished pancakes with maple syrup or honey if we sweeten the batter mix. A bit of maple syrup combines with the vanilla extract and blueberries to make the pancakes sweet enough. Organic virgin coconut oil, organic real butter and quality eggs provide you with plenty of nourishment unlike many of the conventional breakfast foods. We don’t really need to tell you much about blueberries that you don’t already know – they are antioxidant-rich, low in sugar and unusually for natural foods – they’re blue!

As with all pancakes they get progressively better as you make them, unless you’re a well-practiced hand. A couple of tips: don’t have too much fat in the pan – it should be lightly coated – and secondly, these coconut flour pancakes work best on a medium heat – remember there is no gluten to hold these bad boys together so go gentle on the cooking. You might like a bit less water in your batter or a bit more – the size of egg will affect the batter as will whether or not you use vanilla or maple syrup. You’ll get the knack of what works for you – just have patience!

In order to serve the pancakes hot at the same time, and to get that classic American style, we used a pancake/egg ring and cooked them from the underside without flipping. We then took the half-cooked batch and placed them on a tray to finish off under the grill. If you’re looking for a little something to make your pancakes even more special we knocked up a little cashew mango cream – just two ingredients whizzed together – which would also be delicious dolloped on a bowl of blueberries. If you forgot to soak the cashews (which makes them more digestible) you can always use coconut milk instead.Next

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Melinda S. was born in Samoa and raised in New York, where she completed her training as a chef. Melinda S. has worked her way up through the ranks, to her current role of Senior Sous Chef at Le Gavroche in London.

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