Makes about 18 small pancakes
- 6 eggs
- 250ml / 1cup coconut cream
- 250 ml / 1 cup filtered water
- 4 tablespoons / 80g pure maple syrup (or rice malt syrup or coconut syrup)
- 2/3 cup / 130g coconut flour
- 1/2 cup / 70g tapioca or arrowroot starch
- 2 tablespooons apple cider vinegar
- 4 teaspoons baking soda (bicarb soda)
- Optional: 1/2 cup blueberries (fresh or frozen)
- Optional for chocolate pancakes: add 3 tablespoons cocao powder and 50g dark choc chips.
- Place all ingredients (except blueberries or choc chips if using) in a food processor and blend until very smooth (Thermomix: 10 sec / speed 5 / scrape bowl, repeat 10 sec / speed 5.) Gently and briefly mix in blueberries or choc chips by hand.
- Leave batter to rest and thicken for about 5 minutes.
- Place a large pan on the stove over VERY LOW heat- as low as you can get it (especially if you have a gas stovetop).
- Thinly cover the bottom of the pan with coconut oil (or butter or ghee). Use a 1/4 cup measure, and fill about 3/4 full with batter. Drop batter onto pan to form a circle. Place as many batter circles in pan as it will fit.
- PLACE LID ON PAN while the pancakes cook. When lots of little bubbles form on the surface, flip pancakes over to cook on the other side.
- Remove when cooked through and keep warm til ready to serve. Continue cooking in batches until all batter is used.