- 160 grams Coconut Flour
- 1 teaspoon baking soda
- 1 Lemon, zest & juice separate
- 12 eggs
- 40 grams Maple syrup
- 120 grams coconut milk
- 1 heaped teaspoon vanilla essence
- 75 grams coconut oil
- 100 grams blueberries, (Fresh)
Preheat a large frying pan and melt coconut oil or butter in the pan for cooking.
Place coconut flour and baking soda in mixing bowl and mix for 5 seconds, speed 5. Set aside.
Place lemon zest in mixing bowl and grate 5-10 seconds, speed 6. Scrape down sides of bowl.
Add eggs, lemon juice, maple syrup, coconut milk and vanilla essence and mix for 10 seconds, speed 5.
Pour dry ingredients from step 1 (coconut flour & baking soda) into wet ingredients in mixing bowl and mix 20 seconds, speed 5.
With blades rotating on speed 3, and MC removed, pour melted coconut oil in until completely incorporated. This process should take approximately 40-60 seconds.
Pour into large stainless steel or glass bowl and gently fold through the blueberries.
Pour batter into frying pan - approximately 1/4 cup per pancake. Cook approx 5 minutes or until brown, flip, and cook another 3-5 minutes on second side.
Serve with fresh fruit, maple syrup or honey, and/or Natural/Greek Yoghurt.
These freeze really well too. Recipe can be halved as it does make A LOT of pancakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- ANZAC Choccy Biccy Balls
- Aunty CECELIA's mango macadamia cheesecake recipe
- Musk Fudge
- Nuts and Bolts (Dairy Free)
- Triple-Choc Blueberry and Zucchini Smoothie Bowl
- Peppermint Slice (RAW)
- Chocolate Lasagne
- Banana yoghurt nicecream
- Variation: Argentinian Dulce de Leche "CREAM"
- Argentinian Dulce de Leche
- Citrus mascarpoen semifreddo with Manjimup walnut and cacao nib dukkah - Chef Russell Blaikie
- Apple Coconut Balls