Coconut flour pancakes with blueberry chocolate
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ingredients
300 g coconut flour 1 pk egg 150 g spelt plain flour (or oat flour) 10 g wine stone pk salt 2 tbsp xylitol 2 pk apple 1 tbsp cinnamon mixed with cardamom powder 1 tbsp oil pk water
Fruit Sauce
200 g blueberries 100 g xylitol 100 g coconut sugar 2 sprigs verbena (use a tablespoon of lime if you don’t have verbena or honeydew) 150 g organic chocolate
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These aren’t completely gluten free, as I added wholemeal spelt flour to the rest of the coconut flour to make enough for the funnel cakes. Of course they didn’t all get eaten, I made a lot of them :). The next day I baked the rest with ricotta and drizzled honey and nuts over them. I photographed a serving for our eldest. Because of her, we skip sugar, actually, we learned not to sweeten too much and to use sweeteners other than cane sugar. I haven’t used white for years. There is birch sugar in these funnel cakes. I get to buy it as xylitol. Everywhere 🙂
Coconut flour is not coconut flour. Although it would seem that it might be a wordsmithing, the meal is shredded coconut. The flour is processed differently. The flesh of the coconut is grated and ground after drying to form a fine flour. It is used in a similar way to other flours for example semi-coarse flour seems to me to be of a similar consistency. Smells. That is why I use it in sweet dishes. There are other advantages to using this gluten-free flour. I have learned from various suppliers that it is good for digestion and has a high fibre content. The advantage is that you don’t even have to cook it, you can add a spoonful of it to yogurt or sour cream.
I offer two recipes. For pancakes and also for a delicious homemade “chocopoleva” with honest Slovak blueberries which dye so much that it really doesn’t come off the dress 🙁 Blueberries are one of the strongest antioxidants we have in Slovakia. Along with chokeberries, they also contain a significant dose of vitamin C.
1.
Mix the dough – dry ingredients first, then grated peeled apples with spices and add water.
2.
Let stand for a while, stir occasionally and bake the pancakes in a hot pan. I have a non-stick one, I bake dry for the kids, but I occasionally drizzle a drop or two of oil in there, so that the edges are crispy. 🙂 The pancakes were fluffy, fragrant and soft.
3.
Put the blueberries with sweetener in the pot to cook. Add the chocolate and turn off the heat. You can also add a tablespoon of coconut oil or cocoa butter.
4.
Pull out the verbena sprigs and pour the sauce over the pancakes. I added coconut chips and frozen blueberries on top. Everything tied together in amazing flavors.
5.
TIP: You can pour the sauce into a chocolate mold and let it set in the refrigerator.
