Coconut Flour Pancakes with Melrose Coconut Chocolate Butter

14 Jan, 2016

Makes approx. 10 pancakes

 (GF, DF)

Ingredients (Pancakes)

4 tbsp. of Melrose Organic Coconut Flour

2 tbsp. of gluten free self-raising flour

2 eggs

1 ½ cup Unsweetened almond milk

2 tbsp. maple syrup

Melrose Refined Coconut Oil (ideal for frying)

Ingredients (Coconut Chocolate Butter)

3 ½ tbsp. Melrose Organic Unrefined Coconut Oil

1 tbsp. maple syrup (or more to add sweetness)

1 tbsp. raw cacao powder

Pinch of salt

5 tbsp. Melrose 100% Almond Spread

Method

Pancakes

1. Sift flours in a bowl
2. Blend dry ingredients together
3. Add the egg, almond milk and maple syrup. Stir until well combined
4. Let pancake mixture stand for 2mins
5. Over low heat, melt coconut oil (refined) in a pan
6. Using the pancake mixture,  dollop about 2tbsp. of mixture into the pan
7. Once bubbles appear on the surface, flip the pancake over and cook until brown
8. Serve pancakes with your favourite topping or Melrose Coconut Chocolate Butter with Almond Spread

Coconut Chocolate Butter

1. Melt the coconut oil (unrefined) until liquid form
2. Using a hand mixer, mix the remaining ingredients together minus the almond spread
3. Fold in the almond spread until well combined