Caramelized cranberries coconut pancakes

Name: Caramelized cranberries coconut pancakes
Total time: 45 min
Yield: 5 servings
Ingredients: 2 tsps baking powder; 1 Tbsp brown sugar; 120 g coconut flour; 452 ml coconut milk; 100 g cranberries; 4 free range eggs; 0.5 tsps salt; 1 tsp vanilla extract; 120 g whole wheat flour

These dairy-free and lacto-ovo vegetarian pancakes are perfect for Christmas breakfast. They are made with caramelized cranberries and coconut, providing 17% of your daily vitamins and minerals requirements. Try them for an inexpensive and festive meal!

Ingredients

baking powder

2 tsps

brown sugar

1 Tbsp

coconut flour

120 g

coconut milk

452 ml

cranberries

100 g

free range eggs

salt

0.5 tsps

vanilla extract

1 tsp

whole wheat flour

120 g

Method

Heat a nonstick sauce pan over medium flame.
Add cranberries, brown sugar and vanilla extract to the pan.
Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon.Turn off the flame and let it cool for a while.In a mixing bowl combine all the dry ingredients.In another bowl whip the eggs and mix in the milk.
Add the cranberries mix to the egg and milk. Beat thoroughly.
Pour the liquid ingredients to the dry ingredients and mix well.
Let it stand for 2 minutes.In the meantime heat the griddle or fry pan over medium flame and grease it with cooking spray or oil of your choice.
Pour a spoonful of the batter into the pan and shape it round.
Let it cook for 2 minutes or until golden brown. The pancake would rise a bit. Flip to the other side and cook again for 2 minutes or until golden brown. Repeat the same process for all the pancakes.
Drizzle sweetener of your choice and top it with cream if desired and serve warm.

Nutrition:

442 kcal

Carbs

41 g

Fat

26 g

Protein

12 g

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