3 tablespoons coconut milk
1/4 teaspoon vanilla powder
1 tablespoon honey
55 g (1/2 cup) hazelnut meal
1 teaspoon baking powder
3 teaspoons coconut flour
120 g (1/2 cup) mixed berries roughly chopped
pinch of sea salt
1 tablespoon coconut oil or ghee,
plus extra to serve
maple syrup or honey
coconut / or any yoghurt
mixed berries (such as raspberries, blueberries, mulberries and strawberries)
coconut flakes, toasted (optional)
In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix in the coconut milk, vanilla and honey. Set aside.
In a large bowl, combine the hazelnut meal, baking powder, coconut flour, berries and salt.
Stir the wet mixture into the dry ingredients until the coconut flour is incorporated and the berries are evenly mixed through.
Grease a large frying pan with a little ghee or coconut oil and pour 1/4 cut of batter for each pancake into the pan (you’ll probably only be able to cook two pancakes at a time). Cook over medium heat for 2 minutes, or until the tops dry out slightly and the bottoms start to brown. Flip and cook for another minute, then transfer the pancakes to a plate, cover and keep warm Repeat until all the batter is used.
Serve the hot pancakes with maple syrup or honey, lemon juice, coconut yoghurt, berries and coconut flakes (if using).