pink berry pancakes
| Servings | Prep Time |
| 8pancakes | 5minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
150ml
apple juice
75g
cherriesor raspberries will give a pinker colour
1tbsp
ground flax seedalternatively, you can use an egg
3tbsp
warm waterleave out if using the egg
150g
gluten -free self raising flour
1/2tsp
baking powdergluten-free if required
1tsp
coconut oil
Instructions
-
Mix the ground flax seed with the warm water and leave for 5 minutes to thicken. alternatively, if you are able to tolerate eggs, leave out this stage, and lightly whisk the egg in a bowl.
-
Blend the apple juice and cherries together, add to the flax seed mixture or egg, and then whisk in the flour and baking powder.
-
Heat the coconut oil in a large frying pan (ideally with a lid) over a medium-low heat, and ensure the melted oil is spread over the base of the pan.
-
Add spoonfuls to the pan to make your pancakes. Cover, and leave until risen and the edges are looking dried. Turn over and cook for another couple of minutes.
-
Serve immediately with more berries, a sprinkle of icing sugar and maple syrup if you like it sweet.
-
Can be reheated in the toaster for a snack.
Recipe Notes
For the beetroot version shown below, simply replace the 75g of cherries with 75g of cooked beetroot.
