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Anna Lewandowska

Gluten-free pancakes with coconut milk and seasonal fruit

Gluten-free pancakes made with a flour mix and coconut milk instead of dairy, fried in clarified butter and served with honey, blueberries and ground xylitol.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Polish
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Mix the gluten-free flour with the salt and baking powder.
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  2. Whisk the coconut milk with the egg, combine with the dry ingredients and mix until smooth.
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  3. Leave the batter to stand for 10 to 15 minutes, then adjust with more coconut milk if it has thickened too much.
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  4. Heat a pan, melt the clarified butter and fry the pancakes over medium heat on both sides until golden brown.
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  5. Serve drizzled with honey and topped with blueberries and a dusting of ground xylitol.
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Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.