COCONUT PANCAKES with BLUEBERRIES

Ingredients:

  • 100g (1 cup) of spelt flour 
  • 2 tsp of baking powder
  • 2 tsp Perfect Sweet® xylitol
  • 1 egg
  • 150ml (2/3 cup) of coconut milk
  • 75g (3/4 cup) of blueberries + some extra for serving
  • Butter (for cooking)

Method:

  1. Mix the flour, baking powder and Perfect Sweet® xylitol in a big bowl.
  2. Mix the egg and coconut milk in another bowl.
  3. Add the coconut/egg mixture to the flour and mix together.  Stir in the blueberries.
  4. Heat a small amount of butter in a non-stick frying pan.  Use a large tablespoon to make small pancakes in the middle of the pan.
  5. After you drop in the batter, turn down the heat to allow the pancakes to fry gently. Fry for a few minutes until the pancake gets firm and you can turn it. Turn it gently and fry for another 2 minutes or until golden.
  6. Sprinkle with powdered xylitol and serve with the extra blueberries.

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