Coconut Pancakes with Raw Honey, Walnuts, Berries and Cherries




This is a delightfully delicious and nutritious weekend breakfast treat that is gluten-free, wheat-free, dairy-free and healthily indulgent, served with anti-oxidant rich blueberries (and cherries or whatever you have to hand), raw honey and sprinkled with organic walnuts.


Coconut flour is a thirsty flour and depending on the brand you are using, you will have to gauge just how much coconut milk to use. The batter should be reasonably thick so that it does not spread too much once in the frying pan. This batter lends itself to American style pancakes, rather than the English variety. I personally prefer English, but these pancakes are not heavy at all and I am quite the convert.


Make the batter on the thick side, and use your first pancake to check its consistency, and dilute the remaining batter with more coconut milk as required.


It is important to use raw honey on the Budwig Protocol - I use the Latin Honey Shop's raw and organic honeys. They are amazing and each honey has a unique flavour. Some are solid, and a few liquid and you will need a drizzling honey for this. Raw honeys should not be heated above 40C, i.e. around body heat or else they will lose their natural enzymes and antibiotic properties.


RECIPE


Serves 4


100 g organic coconut flour

100 g organic rice flour

50 g organic gluten-free oat flour

large pinch of Himalayan pink salt

2 organic eggs

500 - 650 ml coconut milk - not tinned, but the light coconut milk you find in 1litre tetra packs

1 tsp bicarbonate of soda

coconut oil

** 1 cup Healing Intent


To serve:

chopped walnuts

berries and cherries

raw honey


1. Mix the flours into a deep bowl and create a well in the centre of the flours. Break the eggs and place in the centre. With a whisk slowly incorporate the eggs, and add the milk gradually until you have a thick batter. Add the salt and bicarbonate of soda, stir well and leave the batter to sit for about 15 minutes.


2. If the batter is very thick, add a little more coconut milk as required. The batter is quite 'short', unlike traditional English pancake batter, because it is gluten free. It therefore requires more careful handling, and there certainly won't be any tossing the pancake in the air and catching it!


3. Heat a tablespoon of coconut oil in a pan and using a ring mould, place about 2 tablespoons of the mixture in the mould and leave to set in the pan for about 30 seconds before removing the mould. Reduce the heat and cook for around 4 - 6 minutes until golden and then carefully flip the pancakes. Gluten holds pancakes together and as these pancakes are gluten free they have a tendency to break, so handle with care. For your second batch, you may need to use more coconut oil.


4. When the pancakes are cooked, place a pancake on a plate and cover with berries, a drizzle of honey and a scattering of chopped walnuts. Add the next pancake and repeat, finishing with the top pancake and finish with more berries, honey and walnut.


Enjoy.


** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.



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