Couture Pancakes With Quinoa & Wild CarobYum Gluten Free

COUTURE PANCAKES WITH QUINOA & WILD CAROB

{ PANCAKE BLISS WITH ABIGAIL O’NEILL }

Contributor: Abigail O’Neil

{ INGREDIENTS }

4 organic free range eggs

1 cup water

1/2 tsp vanilla powder

1/2 tsp cinnamon

1 tbsp coconut sugar

1– 2 tbsp organic carob powder

1/2 cup organic cocoa powder

1/2 cup quinoa flour

2 tsp aluminium-free baking powder

1½ cup fresh or frozen blueberries

1– 2 tsp rice bran oil, for cooking

raw honey and ‘Coco Dreamcrème’, to serve

COCO DREAMCRÈME

1/2 cup young coconut water

1/2 cup soft young coconut flesh

1/3 cup raw organic coconut oil

1/4 cup raw cashews

1 tbsp coconut sugar or maple syrup

1/4 tsp vanilla powder

1– 2 tbsp organic cocoa powder

{ METHOD }

Prepare Coco Dreamcrème and set in fridge until serving time. Beat eggs in a large mixing bowl with a whisk. Add everything in order, beating as you go to make a smooth batter, gently stirring in blueberries last. Heat a non-stick frypan to quite hot, greasing with rice bran oil. Drop cup portions of mixture into hot pan allowing 8 or so blueberries per pancake. Turn heat down to medium and cook about 2 minutes on each side turning gently. Keep warm.

COCO DREAMCRÈME: Blend altogether until smooth. Serve immediately or refrigerate until needed. Thickens to the consistency of heavy double cream and is perfect for cream layers in cakes, with brownies, pudding, healthy muffins, scones, toast or eating as is.