These pancakes are exactly how I like pancakes to be, crispy on the outside and warm and fluffy on the inside – they really are a joy to eat! They're also really easy and quick to make too, great for kids, paleo and of course gluten-free. I love them with the warm, soft blueberries but feel free to add whatever toppings you like!
Almond and Coconut Pancakes with Blueberries
For the pancakes
1 cup almond meal
1/2 cup desiccated coconut
1/2 cup nut milk
1 pinch of sea salt
2 tablespoons coconut or macadamia oil
1 cup frozen blueberries
2 tablespoons maple syrup
1 handful pistachios, crushed
1 tablespoon desiccated coconut
Place the berries and maple syrup in a saucepan on a low heat, cover and cook for 5 minutes then cook uncovered for a further 2-3 minutes.
Meanwhile mix all pancake ingredients together except the oil. Heat the oil in a large non-stick frying pan on a medium to high heat, spoon 2 tablespoons of the mixture in, flatten a little with the back of a spoon, and cook for 1 and a half minutes on each side, do the same with the rest of the mixture, you should have enough for 5-6 pancakes.
To serve, stack pancakes on two plates, top with the blueberries, crushed pistachios and desiccated coconut.