Pancakes with Seasonal Fruit
INGREDIENTS:
-
1 cup gluten-free flour mix
- 1 egg
- about 1 cup coconut milk
- a pinch of salt
- a pinch of gluten-free baking powder
-
clarified butter
-
honey
- blueberries
- xylitol
Buy Now is the best time to enjoy the delicious summer fruits while they still last. Remember to include fresh vegetables or fruit in every meal. Today I have another suggestion for you for a sweet breakfast that will provide you with energy for the entire morning and will surely appeal to the whole family, even the youngest fussy eaters.
Preparation
I mixed the gluten-free flour mixture with salt and baking powder. Then I mixed the coconut milk with an egg. I combined the flour with the wet ingredients and mixed the whole thing again. I set the mixture aside for a few minutes. In the meantime I heated the frying pan, melted the clarified butter, scooped the mixture and fried the pancakes on both sides until they were golden brown.
I put the pancakes on a plate, drizzled some honey over them, and topped with blueberries and a bit of ground xylitol. You can add any seasonal fruit you like. Peaches, raspberries and strawberries will also be perfect.
The rest is not optional in a gluten-free batter
Those few minutes on the counter are doing real work. Gluten-free flour mixes are built from rice, maize, buckwheat or starches that take up liquid far more slowly than wheat does, and a batter fried straight after mixing tastes sandy on the tongue.
Ten to fifteen minutes is better than a few, and the batter visibly thickens while it stands, which is the sign that the flour has taken the milk up. There is no gluten to overwork here, so mixing until smooth costs you nothing.
“About 1 cup” of coconut milk means exactly that
The quantity is approximate in the recipe for a good reason: no two gluten-free flour mixes drink the same amount. One brand gives a pourable batter at a cup, another turns stiff and needs a third more.
Aim for a batter that runs off the ladle in a ribbon rather than dropping off in lumps. Hold back a little of the milk at the start, then add it after the batter has rested, when you can actually see how thick it has become. Too thin and the pancakes tear when you turn them, too thick and the middles stay raw while the outsides colour.
Clarified butter and the temperature of the pan
Clarified butter is in the recipe rather than ordinary butter because the milk solids have been removed, so it takes the heat a pancake needs without burning and going bitter. Coconut oil behaves the same way if you want the whole thing dairy-free.
Heat the pan properly before the first ladle and then turn the heat down to medium. The classic mistake is a pan that is too hot, which colours the outside in a minute while the batter inside is still wet. And the first pancake is a test, not a failure: it tells you whether the pan and the batter are right, and it is usually the ugliest of the batch.
Toppings, and how to keep them
Honey goes on warm pancakes and xylitol goes on at the very end, because it dissolves on contact with anything hot and the dusting disappears. Blueberries, peaches, raspberries and strawberries all work, and fruit added on top rather than into the batter keeps the pancakes from going soggy.
The pancakes keep two days in the fridge, stacked with baking paper between them, and reheat best in a dry pan rather than a microwave, which makes them rubbery. They freeze the same way for up to three months. If you would rather have breakfasts like this one planned into the week with a shopping list, that is what the Diet & Training by Ann app does.
Gluten-free pancakes with coconut milk and seasonal fruit
Ingredients
Method
- Mix the gluten-free flour with the salt and baking powder.
- Whisk the coconut milk with the egg, combine with the dry ingredients and mix until smooth.
- Leave the batter to stand for 10 to 15 minutes, then adjust with more coconut milk if it has thickened too much.
- Heat a pan, melt the clarified butter and fry the pancakes over medium heat on both sides until golden brown.
- Serve drizzled with honey and topped with blueberries and a dusting of ground xylitol.
Notes
Frequently asked questions
Because the flours in a gluten-free mix take up liquid far more slowly than wheat does. A batter fried straight after mixing tastes sandy on the tongue. Ten to fifteen minutes is enough, and the batter visibly thickens while it stands.
About a cup, and the word about matters: no two gluten-free flour mixes drink the same amount. Aim for a batter that runs off the ladle in a ribbon rather than dropping off in lumps, and hold a little milk back to add after the batter has rested.
The milk solids have been removed, so it takes the heat a pancake needs without burning and turning bitter. Coconut oil behaves the same way and keeps the whole recipe dairy-free.
It usually does. The first one tells you whether the pan is at the right temperature and whether the batter is the right thickness. A pan that is too hot colours the outside within a minute while the inside is still wet, so heat the pan well, then turn it down to medium.
Two days in the fridge, stacked with baking paper between them, or three months in the freezer. Reheat in a dry pan rather than a microwave, which makes them rubbery. Breakfasts like this one come planned into the week with a shopping list in the Diet & Training by Ann app.
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