By Stéphanie Achar
'Thank God we can have pancakes again’, said my son when I started testing American style pancake recipes to switch from the processed packaged pancake mix my husband had been using for the past decade. (I criticised those pancakes so much that my husband eventually just gave up cooking pancakes all together)
Pancakes don’t need to be made with refined flour, sugar and dairy to be tasty. This wholegrain, refined sugar and dairy free version makes light and fluffy pancakes filled with nutrients. I promise you won’t want to go back to the processed version!
Plus, this recipe is Nut Free, Gluten Free, Dairy Free, and Refined Sugar Free!
(Serves 2-3 )
For the pancakes
150g blackberries (I used frozen ones)
50ml oat milk
2 organic free-range eggs
50g brown rice flour
1/2 tsp baking powder
1tsp odourless coconut oil
raw coconut chips (optional)
For the sauce (optional)
1/2 cup blackberries
2-3 tbsp water
A dash of maple syrup if needed
For the pancakes
1. Whisk the egg whites until they form peaks. Set aside.
2. In a blender put the yolks, oat milk and blackberries together and mix well.
3. Add the flour and baking powder to the mixture and blend.
4. Fold the egg whites gently into the mixture. Try not to break them.
5. Heat up frying pan on medium heat, add coconut oil and pour two or three tablespoons of the mixture into the pan. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown (it takes about 2 minutes on each side).
6. You can serve the pancakes just like that, with a drizzle of maple syrup, or with a blackberry sauce and some raw coconut chips. Enjoy!
For the sauce
1. Put a handful of berries in a pan, add a little water and cook gently until the fruits burst and you start getting a sticky juice coming out. It should look like a syrup.
2. Add more water if it gets too sticky. If you like it sweeter, add a dash of maple syrup.