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Coconut pancakes
Prep time: 10 minutes
Cooking time: 20 minutes

¼ cup almond meal
¼ cup coconut flour
1 tbsp. desiccated coconut
½ tsp. baking powder
Pinch sea salt
2 free range eggs, lightly whisked
½ cup full cream milk
½ cup cream
25g butter

Fresh or frozen blueberries

  1. Combine the dry ingredients in a large mixing bowl, then beat in the eggs, milk and cream to form a smooth batter.
  2. Heat some butter in a large frying pan over a medium heat, then use a ladle to spoon the batter into the pan (approx. two tablespoons of batter per pancake).
  3. Cook for 1-2 minutes, or until lots of little bubbles appear on the surface.
  4. Use a spatula to flip the pancakes and cook for a further 1-2 minutes, or until golden.
  5. Serve with warmed blueberries and cream.

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